Ingredients
Scale
- 3–4 lb bone-in chicken thighs/drumsticks
- 1 cup chopped cilantro (with stems)
- 1 cup chopped mint leaves
- 3 tbsp garam masala
- 1 tsp cayenne
- ¼ tsp turmeric
- 6 garlic cloves
- 1 jalapeño, sliced
- 4-inch ginger, sliced
- ½ lemon, juiced
- 2 cups full-fat yogurt
- 1 cup peanut oil
- 1 large yellow onion, thinly sliced
- 2 cups basmati rice
- ½ tsp cumin seeds
- 3 whole cloves
- 2 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- ½ cup ghee, melted
- Pinch of saffron, soaked in 2 tbsp warm milk
Instructions
- Marinate the chicken by blending marinade ingredients until smooth. Coat chicken thoroughly and let it marinate for at least 1 hour.
- Heat peanut oil in a heavy-bottomed pot over medium heat. Fry sliced onions until deep golden brown; remove and set aside.
- Rinse basmati rice until clear, soak for 30 minutes, then parboil in spiced boiling water for 2–4 minutes. Drain well.
- In the same pot, layer half of the rice at the bottom, followed by marinated chicken and fried onions, then top with remaining rice.
- Drizzle melted ghee and saffron milk over layers without stirring; seal tightly with foil and lid.
- Cook on low heat for about 35–40 minutes until chicken is cooked through.
- Let rest for 10 minutes before fluffing gently with a fork and serve hot.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 440
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg