Very popular dish with many variation on preparations and proteins used. This one does not have too many ingredients and can be easily doubled for larger groups. It tastes just as good reheated from leftovers the next day. Make the chicken marinade in the morning to give it a few hours in the refrigerator, then the dinner will come together more quickly.
- 4+ large skinless, boneless chicken thighs , cut into bite-sized pieces (or use breasts if you prefer)
- ½ cup whole plain yogurt
- 3 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- ¼ teaspoon cinnamon
- 3 tablespoons butter
- 1 medium yellow onion , chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root (or a garlic/ginger paste from your local Indian grocer)
- 1 teaspoon salt
- ¼ cup chicken broth
- 2 tablespoons fresh chopped cilantro
- 2-3 tablespoons raisins
- 2 cups cooked basmati rice (parboiled, i.e. only three-fourths cooked, slightly “al dente”, see instructions below)
- Chopped cilantro and sliced almonds for garnish
Instructions –
- Combine the chicken in a bowl with the yogurt, curry powder, and cinnamon and let marinate for at least 1 hour but preferably at least 4 hours.
- To parboil the rice: Thoroughly rinse the rice until the water draining from it is clear and no longer milky. Soak the rice in a bowl of water for 15-30 minutes. Fill a pot with salted water. Drain the rice and add it the pot. Bring it to a boil and cook for 4-6 minutes until the tips of the rice are clear. Pour the rice into a strainer and rinse with lukewarm water. Let the rice thoroughly drain while you continue with the next steps.
- Heat the butter in a skillet over medium-high heat and cook the onions until golden, 7-8 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and all of the marinade along with the salt. Stir to combine, reduce the heat to medium-low, cover, and cook until the chicken is cooked through, 6-7 minutes, stirring occasionally.
- Stir in the rice, cilantro and raisins. Pour the chicken broth over the mixture. Cover and simmer for 3-4 minutes until the rice is soft and the mixture is heated through. Add salt to taste. Serve immediately.
- Enjoy with mild or hot mango chutney. Also goes well with coconut or garlic naan and a side of Palak Paneer.