Serves 4
1 hour 30 minutes (plus marinating time)
Ingredients
Chicken thigh 600g, cut in half
Marinade
Garlic 4 clove, crushed
Ginger 2 inch, grated
Yogurt 120g
Water 50ml
Vegetable Oil 2 tbsp
Coriander powder 2 tsp
Garam Masala 2 tsp
Cumin 1 tsp
Red Chilli Powder 1 tsp
Turmeric 1/2 tsp
Honey 1 tsp
Rice
Basmati Rice 300g
Star anise 2
Green cardamom 6
Cinnamon stick 1
Cloves 6
Salt 1 tsp
Bay leaves 5
Onions 2, finely sliced
Ginger 1 inch, grated
Garlic 2 cloves, crushed
Garam Masala 1 tsp
Tomatoes 4, roughly chopped
Lemon 1, juice of
Mint bunch, roughly chopped
Coriander bunch, roughly chopped
Saffron pinch
Method
Combine all the marinade ingredients in a large bowl and stir well. Add the halved thigh pieces and toss them thoroughly making sure they are coated. Cover with cling film and leave in the fridge to marinade for at least 5 hours but preferably overnight.
To cook the rice add the spices to a pan along with 2 litres of water and bring it to a boil. Add the rice, bring back to a boil and cook for 4 minutes. Afterwards drain the rice , retaining the whole spices, and leave to one side.
In a large pan fry one of the sliced onions in some oil until soft, then add the ginger , garlic and garam masala and cook for 1 minute. Next add the chicken along with its marinade and brown for several minutes before adding the tomatoes, lemon juice and 100ml of water. Cover the pan and cook for 10 minutes.
Meanwhile in a separate frying pan heat a large amount of vegetable oil, enough so that it comes up the side 2 cm. Once hot add the other onion slices and deep fry for 5 to 6 minutes or until crispy. Be careful not to let them burn! Once crispy remove to a bowl lined with kitchen roll to absorb excess oil.
Add the saffron to a small bowl along with 50ml of hot water, and allow it to steep.
Finally we're ready to assemble...
To a large, heavy bottom dish with a lid, add the chicken mixture.
Next sprinkle half the crispy onions, half the chopped mint and half the chopped coriander.
Next add the rice and gently move it around so that it cover the chicken, but without pushing it down.
Finally drizzle the saffron mixture over the rice.
Cover the pan with tin foil, and then the lid.
Cook on a high heat for 2 minutes, and then drop the heat down to the lowest the hob will go. Leave to cook for 20 minutes, and then turn the heat off, and leave for a further 10 minutes. Don't be tempted to peak as it needs to keep cooking in its steam.
Finally give it a gentle toss, and serve with a garnish or crispy onions, coriander and mint.
Eat and enjoy.