Tasty and easy to cook.
This is a "one pot" dish that possibly originated in Persia and found it's way down to India in the 17th century during the Islamic invasion of the country. No matter where it comes from it's great!
Ingredients;
1 and half teaspoons of fresh chopped ginger (ground is acceptable if you don't have fresh).
1 and half teaspoons of fresh crushed garlic.
1 tablespoon of Garam Masala.
1 teaspoon of chilli powder (2 if you like it hot)
Half teaspoon of ground turmeric.
2 teaspoons of salt. (any will do)
1 teaspoon of cumin seeds. (ground cumin is also acceptable).
5 cardamom pods. Fresh or dried and crushed.
300 ml/ 10 fl oz of plain yoghurt (milk will do at a pinch).
5 fl oz/ 150 ml of milk
6 tablespoons of Ghee. (No Ghee? No problem. Unsalted butter or margarine will do).
2 large onions. Sliced.
2 cinnamon sticks.
4 green finger chillies.
4 tablespoons of lemon or lime juice. Bottled will do the job.
3-4 tablespoons of finely chopped coriander leaves (or 1 tablespoon of ground coriander).
3lbs/ 1.5 Kg chicken breast. Cut into bite size pieces.
lb/ .5 Kg of Basmati rice.
1 tablespoon of Garam Masala.
1 teaspoon of chilli powder (2 if you like it hot)
Half teaspoon of ground turmeric.
2 teaspoons of salt. (any will do)
1 teaspoon of cumin seeds. (ground cumin is also acceptable).
5 cardamom pods. Fresh or dried and crushed.
300 ml/ 10 fl oz of plain yoghurt (milk will do at a pinch).
5 fl oz/ 150 ml of milk
6 tablespoons of Ghee. (No Ghee? No problem. Unsalted butter or margarine will do).
2 large onions. Sliced.
2 cinnamon sticks.
4 green finger chillies.
4 tablespoons of lemon or lime juice. Bottled will do the job.
3-4 tablespoons of finely chopped coriander leaves (or 1 tablespoon of ground coriander).
3lbs/ 1.5 Kg chicken breast. Cut into bite size pieces.
lb/ .5 Kg of Basmati rice.
The method;
1. Mix up the garlic, ginger, garam masala, chilli powder, tumeric, 1 teaspoon of salt and the cardamoms together with the yoghurt and chicken bites. Cover up the bowl and place in the fridge for an hour or two to marinate.
2. Melt the ghee in a saucepan and throw in the onion slices and cook until soft and golden then place to one side for later.
3. Put the rice in a pan along with the cinnamon sticks, cumin seeds and a teaspoon of salt and half cook it.
4. Add the chicken bites to the pan with the onions along with the coriander, lemon juice and chopped chillies. Add the milk and the rice and give it a stir. Place a tight fitting lid over the lot and leave for approximately 1 hour or until the chicken has cooked through.
You can serve this with home-made Na an bread or eat on it's own. If there are leftovers you can always microwave the dish the next day for a quick meal.
Enjoy!
2. Melt the ghee in a saucepan and throw in the onion slices and cook until soft and golden then place to one side for later.
3. Put the rice in a pan along with the cinnamon sticks, cumin seeds and a teaspoon of salt and half cook it.
4. Add the chicken bites to the pan with the onions along with the coriander, lemon juice and chopped chillies. Add the milk and the rice and give it a stir. Place a tight fitting lid over the lot and leave for approximately 1 hour or until the chicken has cooked through.
You can serve this with home-made Na an bread or eat on it's own. If there are leftovers you can always microwave the dish the next day for a quick meal.
Enjoy!
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