Ingredients

Tick ingredients as you go.

• 500 g boneless skinless chicken thighs, cut into 3 cm pieces
• 300 g basmati rice
• 100 g plain yoghurt
• 1 tbsp lemon juice
• 2 tsp grated ginger
• 3 garlic cloves, minced
• 1½ tsp garam masala
• ½ tsp turmeric
• ½ tsp chilli powder, or to taste
• 1½ tbsp neutral oil
• 2 medium onions, thinly sliced
• 1 bay leaf
• 3 green cardamom pods
• 1 small cinnamon stick
• 1 medium tomato, chopped
• 450 ml hot water
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh coriander
• Salt to taste

Method

1. Rinse the rice until the water is nearly clear. Cover with fresh water and soak for 20 minutes, then drain well. Meanwhile, coat the chicken with yoghurt, lemon juice, ginger, garlic, garam masala, turmeric and chilli; keep refrigerated while preparing the onions.
2. Heat the oil in a heavy pan with a tight-fitting lid. Cook the onions over medium heat for 10–12 minutes until golden. Set aside a spoonful for garnish. Add the bay leaf, cardamom and cinnamon to the pan and stir for 30 seconds.
3. Add the tomato and cook for 3 minutes. Add the chicken with its marinade and cook for 8–10 minutes, stirring occasionally.
4. Stir in the drained rice, hot water, mint, coriander and salt. Bring to a gentle boil, cover and turn the heat to low. Cook for 15–18 minutes without repeatedly lifting the lid.
5. Check that the rice is tender and the thickest chicken pieces reach 74°C. If needed, add a small splash of boiling water and continue covered until cooked. Turn off the heat and rest, covered, for 10 minutes.
6. Remove the whole spices before serving. Gently fluff with a fork and add the reserved onions.