Ingredients
- 3 tbsp ghee
- 6 green cardamom pods
- 6 cloves
- 2 bay leaves
- 2 star anise
- 1 stick of cinnamon
- 1 large yellow onion, finely chopped
- 1 tsp cayenne chili powder
- 1 tsp Kashmiri Chili Powder
- 1 tsp ground coriander
- 2 tbsp finely grated ginger
- 4 cloves garlic, finely grated
- 1 ½ cups strained tomato sauce (passata)
- 1 cup water
- 1 whole chicken, skin removed cut into small pieces*
- 1, 400 ml can of coconut milk
- Kosher salt
- ¼ cup chopped coriander, for garnish
- Thinly sliced red onion, for garnish
- Long green chilis, for garnish
*Note: Chicken to be broken down into drumsticks, thighs, breasts, and wings. Thighs then cut in half, and each breast cut into 3 pieces. Alternatively, use 8-10 skinless chicken drumsticks.
Classic Basmati Rice:
- 2 cups basmati rice
Directions
- To a large pot on medium-high heat, add the ghee. Once hot, add the cardamom, cloves, bay leaves, star anise, and cinnamon. Saute for 10-15 seconds, or until the cloves have puffed up.
- Add the chopped onion to the pot and cook until softened and slightly browned. Then add the cayenne chili, Kashmiri chili, and ground coriander. Toast the spices for 10-15 seconds.
- Add the ginger and garlic, and cook for an additional 30 seconds, then add the tomato sauce. Cook the tomato sauce for 10-12 minutes or until it is jammy and thick, and the ghee crackles around its edges.
- Add the chicken pieces, and season with salt to taste. Stir to coat the chicken with the tomato sauce. Reduce heat to medium, and cover the pot. Cook for 10-12 minutes.
- Remove the lid, and add the water. Stir, and cover again. Braise the chicken for 15-20 minutes or until it’s tender.
- Lastly, add the coconut milk and bring the pot to a simmer.. Cook for an additional 5 minutes.
- Remove from the heat and garnish with the chopped coriander.
- Serve with basmati rice, and garnish each plate with slices of red onion and green chilis.
For the Classic Basmati Rice:
- Place the rice in a bowl and cover with lukewarm water. Gently massage the grains until the water turns cloudy. Drain the water and repeat the process until the water runs clear. Soak for 30 minutes.
- Bring a large pot of water to a rolling boil. Drain the soaked rice in a colander and add the rice to the boiling water. Stir and boil for 5 to 6 minutes or until the rice is tender but still has a little bit of bite.
- Drain the rice in a colander and let it sit for 10 minutes, then transfer to a serving dish.
- Store any leftover rice in an airtight container in the fridge for up to 4 days.