Aromatic Chicken with Basmati Rice
Main course
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This aromatic chicken with basmati rice is a single dish that smells of exotic spices. The meat, marinated in yogurt and flavored with garam masala, turmeric and ginger, becomes very tender and full of flavor. The basmati rice, cooked together with the chicken, absorbs all the aromas, creating a perfect combination. An ideal dish for a dinner with friends or for a special occasion, easy to prepare and with guaranteed success. I prepare it often and I find it perfect when I want an ethnic dish but I don't want to spend hours in the kitchen. A tip? Add a pinch of extra chili pepper if you love strong flavors!
Ingredients (22 ingredients)
-
4 piece Chicken thighs
-
200 g Plain natural yogurt
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2 tsp Garam Masala
-
1 tsp Turmeric
-
0.5 tsp Ginger powder
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0.25 tsp Chili pepper
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1 clove Garlic
-
0.5 piece Lemon
-
1 pinch Salt
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0.5 piece Onion
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30 g Ghee
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2 foglie Bay leaves
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4 piece Cardamom
-
1 piece Star anise
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1 stecca Cinnamon stick
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0.5 tsp Cumin seeds
-
4 piece Cloves
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250 g Basmati rice
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50 ml Milk
-
1 pinch Saffron
-
5 foglie Mint leaves
-
200 ml Water
Preparation (7 steps)
Garlic and onion in the bowl
Peel a clove of garlic and half an onion. Put the garlic in the bowl and chop for 3 Sec./speed 7. Add the onion and chop for another 3 Sec./speed 5. Transfer the mixture to a bowl and set aside.
Chicken marinade
Remove the skin from the chicken thighs. In a large bowl, pour the plain natural yogurt. Add the garam masala, turmeric, ginger powder, chili pepper, chopped garlic and onion, the juice of half a lemon and salt. Mix well and add the chicken thighs. Massage the meat with the yogurt sauce until completely covered. Cover with film and leave to marinate in the refrigerator for at least 1 hour.
Preparation of the spices
In the clean bowl, insert the ghee, bay leaves, cardamom, star anise, cinnamon stick, cumin seeds and cloves. Heat for 3 Min./120°C/speed 1.
Brown the chicken
After the marinating time, in a large pan, brown the meat well on both sides. Add the browned onions, cover with the lid and cook over low heat for 15 minutes.
Cooking the rice
Wash the basmati rice carefully. Add it to the pan with the meat.
Saffron and milk
Dissolve the saffron in the milk and pour it into the pan. Also add 200 ml of water. Cover again and cook for another 15 minutes over low heat.
Serve
Turn off the heat, add a few fresh mint leaves and serve hot.
Finished cooking? Great! 🎉
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Created by
Giulia Conti
5
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0
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Allergens
- Milk
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