Video:

NutritionSortLoading...
Loading...

Chicken and Marinade:

3 skinless boneless chicken thighs, cubed

½ cup plain whole milk yogurt

1 tbsp ginger garlic paste

1 Juice of lemon

1 tsp salt

1 tsp chili powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala

¼ tsp turmeric

Select allAdd

SortLoading...
Loading...

Gravy:

2 tbsp ghee

1 cup chopped white/red onions (approximately ½ onion)

¾ tsp cumin powder

¾ tsp coriander powder

¾ tsp garam masala

¼ tsp turmeric

1 tbsp ginger garlic paste

2 ½ Thai green chilis, chopped

1 ½ cups crushed tomatoes

1 tsp salt

½ tsp chili powder

½ cup heavy cream

Fresh coriander (cilantro) for garnish

Select allAdd

SortLoading...
Loading...

Rice:

1 cup washed Jasmine rice

1 tsp cumin powder

¼ tsp turmeric

Salt to taste

Select allAdd

1. In a mixing bowl, combine the following: skinless boneless chicken thighs cubed, yogurt, ginger garlic paste, lemon juice, chili powder, salt, cumin powder, coriander powder, tumeric, garam masala

2. Mix well with your hands until the chicken is thoroughly coated.

3. Let it marinate for at least 30 minutes, preferably overnight for maximum flavor.

4. Heat a large pan over medium-high to high heat.

5. Add a tiny bit of oil to the hot pan and add the marinated chicken.

6. Sear the chicken for about 3-4 minutes on each side until you get a good sear. The chicken does not need to be fully cooked at this stage.

7. Remove the chicken from the pan and set aside.

8. In the same pan, add ghee and the chopped onions.

9. Add a tiny bit of water to deglaze the pan, scraping up the browned bits from the chicken. (This adds a ton of flavor)

10. Cook the onions for 5-6 minutes until they start to brown.

11. Add other set of cumin powder, coriander powder, garam masala, turmeric, ginger garlic paste, and chopped Thai green chilis. Cook for 30 seconds.

12. Add crushed tomatoes, salt, and chili powder.

13. Reduce the heat to medium-low and let the mixture cook for about 15 minutes until it thickens and reduces.

14. Optionally, add any remaining marinade to the gravy.

15. Stir in the heavy cream and add the seared chicken back to the pan.

16. Mix well and cook for another 5 minutes. This will also fully cook the chicken.

17. Garnish with fresh coriander.

18. In a rice cooker or saucepan, combine washed 1:1 Jasmine Rice: Water. So, add 1 cup rice and 1 cup Water

19. Add cumin powder, turmeric, salt

20. Mix it. Cook the rice

21. Fluff rice