This recipe feeds a small crowd - I usually halve it and it serves four easily.
Ingredients :
- 4 medium onions, sliced thinly
- 1 teaspoon salt
- 125ml (1/2 cup) vegetable oil
- 125g (1/2 cup) unsalted butter
- 1kg (2.2 lb) boneless chicken thighs (free-range if possible), trimmed of fat and cut into bite size pieces
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon garam masala
- 2 teaspoons chilli powder
- 2 teaspoons turmeric
- 3 large green chillies, chopped finely
- 1 cup each chopped coriander (cilantro) and mint
- 300g (1 cup) natural yoghurt
- Juice of one lemon
- salt to taste
- 600g (1.3lb) basmati rice, washed, soaked for 20 minutes
Method :
- Combine onions and salt and set aside for 20 minutes.
- Preheat oven to 200 deg C / 400 deg F. Heat oil and butter (you can certainly dial down the quantity of butter and oil if you choose) in a large flameproof casserole/Dutch oven and fry onions until golden. Strain, reserving liquid.
- In the now empty casserole, combine chicken with garlic, ginger, garam masala, chillies, turmeric, herbs, yoghurt and lemon juice; mix well. Add the strained onions and stir through.
- Boil enough water to cover soaked rice. Strain rice and add water to saucepan; bring back to the boil. Add rice and cook until al dente (about five minutes), then strain again and spread over the top of the chicken mixture in casserole. Spoon over reserved oil and butter. Place pot over a high flame for 30 seconds, then put the lid on and transfer into oven for 30-40 minutes.
- Remove from oven, stir so that meat and rice are mixed together, and serve with any combination of plain yoghurt, chutney, Indian pickles, naan, roti and poppadoms.
The recipe and image were copied directly from alicebakesacake
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