300 gms Boneless chicken cut into med size pieces
1 cup Basmati rice
1 tsp Red chilli powder
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tsp Cumin seeds
3-4 Green cardamoms
1 Bay leaves
1 " Cinnamon stick
4 green chillies slit
1 Onion sliced
1 Tomatoes chopped
1/4 cup fresh thick curds
2 tbsp finely chopped coriander leaves
2 cups Chicken stock
Salt to taste
4 tbsp Oil
- Take chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate.
- Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions,green chillies and sauté till lightly browned.
Then add the remaining ginger paste, garlic paste and red chilli powder. Stir and fry for two minutes.
Add tomatoes, salt, yogurt and continue to sauté for two minutes.
Add rice, marinated chicken pieces and coriander leaves and mix well.
Add chicken stock and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done.