by Anne Carter
New Recipe
Course: Dinner, lunch Cuisine: Indian Prep Time:15minutes Cook Time:30minutes Total Time:45minutes Calories: 374kcal Author: Anne Carter
– Cutting Board – Large mixing bowl – Measuring Spoons – Large Deep Pan – Spatula – Grater – Small Pan
– 1 cup Basmati rice – 4 to 5 cups Water – 1 teaspoon Salt Chicken marination – 400 grams Chicken thighs – ¼ teaspoon Turmeric powder – 1 teaspoon Red chile powder – 1 teaspoon Salt – Juice of 1 lemon
– Wash and soak 1 cup basmati rice for 15 minutes. Drain. – Cook rice with water and salt until 80% done. Drain and set aside. – In a bowl, mix 400g chicken thighs with ¼ tsp turmeric, 1 tsp chili powder, 1 tsp salt, and juice of 1 lemon. Marinate for 15 minutes.
– Heat oil in a pan. Add cinnamon sticks, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for a few seconds. – Add marinated chicken to the pan. Cook for 3 minutes. – Add chopped garlic, ginger, and slit green chilies. Cook for 2 more minutes.