Directions
- 1Marinate chicken thighs with spices, garlic, ginger, and lemon juice.
- 2Sear chicken until 70% cooked.
- 3Sauté onions in a pan.
- 4Add garlic paste, ginger paste, and tomato paste.
- 5Add spices similar to the marinade.
- 6Add rice and mix well.
- 7Pour coconut milk into the pan.
- 8Add the seared chicken to the pan and let it finish cooking with the rice.
- 9Prepare the green chutney by blending cucumbers, cilantro, mint, green chilies, ginger powder, olive oil, and salt.
- 10Fluff the rice and serve with the green chutney.
Ingredients
- 4 chicken thighs
- 1 spoon cinnamon
- 1 spoon cumin
- 1 spoon turmeric
- 1 spoon paprika
- 1 spoon salt
- 2 cloves garlic
- 1 spoon ginger
- 1 lemon lemon juice
- 1 spoon oil
- 1 cup red onions
- 2 spoons garlic paste
- 2 spoons ginger paste
- 2 spoons tomato paste
- 2 cups rice
- 1 cup coconut milk
- 2 cucumbers
- 1 cup cilantro
- 1 cup mint
- 2 green chilies
- 1 teaspoon ginger powder
- 1 cup olive oil
- 1 pinch salt
Equipment
large bowlgraterlemon juicerfrying pantongsspatulameasuring cupimmersion blender
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