Serves 2
Directions
- 1Slice the chicken breast into cubes.
- 2Add low-fat yogurt to the chicken.
- 3Add minced garlic to the chicken.
- 4Add ginger to the chicken.
- 5Add paprika or chili powder to the chicken.
- 6Add garam masala to the chicken.
- 7Add turmeric to the chicken.
- 8Add salt and pepper to the chicken.
- 9Squeeze half a lemon juice over the chicken.
- 10Mix and marinate the chicken until well combined and the color has changed.
- 11Heat olive oil in a pan on high heat.
- 12Add sliced onion to the pan.
- 13Cook the onion for 8 minutes until golden brown.
- 14Add cinnamon to the cooked onion.
- 15Add cumin to the cooked onion.
- 16Add the marinated chicken to the pan.
- 17Add one chopped tomato to the pan.
- 18Cook for 8-10 minutes, mixing occasionally.
- 19Add cooked basmati rice to the pan.
- 20Garnish with fresh coriander/cilantro.
- 21Pour saffron water over the rice.
- 22Gently mix all ingredients until combined.
- 23Garnish with crispy onion.
- 24Serve and enjoy.
Ingredients
- 300 g chicken breast
- 120 g low fat yogurt
- 4 cloves minced garlic
- 1 tbsp crushed ginger
- 1 tbsp paprika or chilli powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 0.5 lemon juice
- 2 tsp olive oil
- 2 medium onions
- 0.5 tsp cinnamon
- 1 tsp cumin
- 1 medium tomato
- 280 g cooked basmati rice
- coriander/cilantro
- saffron water
- crispy onion
Equipment
panspatula
Tips
- Let the chicken marinate for at least 30 minutes for better flavor.
- Cook onions on high heat for 8-10 minutes until golden brown, as this is important for the flavor.
- When cooking the chicken and tomatoes, use your spatula to crush the tomatoes to release the juices.
- Make sure the cooked basmati rice is fluffy and not overcooked.
- Gently mix the rice, saffron water, and other ingredients to avoid breaking the rice.
- Crispy onion garnish is optional
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