• 1/2 kg chicken, washed and drained completely
• 2 cups long grained rice, washed and strained
• 2 onions, finely sliced
• 2 green chillis, slit
• 1/2 tsp ginger garlic paste
• 1 tomato, finely chopped
• 1 tbsp chopped coriander leaves
• 6-7 mint leaves
• 2 1/2 cups water
• 1/2 cup thick coconut milk
• salt to taste
• 1 1/2 tbsps ghee + 1 1/2 tbsps oil
• Marinade:
• 1/2 cup thick curd/yogurt
• 3-4 green chillis, make a small slit in them
• 1/2 tsp ginger garlic paste
• 1/2 tsp red chilli pwd (adjust)
• 1/4 tsp turmeric pwd
• 1/2 tbsp coriander leaves
• 6-7 pudina leaves
• 1/2 tbsp lemon juice
• 1 tsp salt
• Garam Masala:
• 7 cloves
• 1? cinnamon stick
• 3 elaichi/cardamom
• 1 star anise
• 1 marathi mogga
• pinch of mace
• pinch of nutmeg pwd
• 2 bay leaves

Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation.

Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.

Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.

Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.

Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts.

Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice.

by Pak101.com (few years ago!) / 1470 views