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 refrigerate for at least one hour.
- In a frying pan over medium heat, add peanut oil and fry sliced onions until deep golden brown. Reserve some oil for later use.
- Rinse basmati rice under cold water and soak it for 30 minutes. Boil water with spices; add soaked rice and cook briefly before draining.
- In a heavy-bottomed pot, layer half of the cooked rice, add marinated chicken, fried onions, then top with remaining rice.
- Drizzle melted ghee and saffron milk over rice layers. Seal pot tightly with foil and lid.
- Cook on low heat for about 35–40 minutes to meld flavors.
- Let rest for 10 minutes before fluffing gently with a fork.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1¼ cups (300g)
- Calories: 530
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg