Ingredients
Chicken
- 1 tbsp sweet paprika
- 1 tbsp garam masala
- 1 tbsp brown sugar
- 1 tsp ground cumin
- ½ cup (125 g) plain yoghurt
- 2 tbsp tomato paste (concentrated puree)
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 1 tbsp lemon juice
- 1½ tsp sea salt flakes
- 800 g (1 lb 12 oz) boneless, skinless chicken thighs (approximately 5–6 thighs)
- 2 tbsp olive oil
Rice
- 2 cups (400 g) basmati rice, washed and drained
- 3 cups (750 ml) chicken stock (use gluten-free if needed)
- 1 tsp ground turmeric
- ½ tsp sea salt flakes
Mint Yoghurt
- 1 cup (250 g) plain Greek yoghurt
- ¼ bunch mint leaves, picked
- ¼ bunch coriander (cilantro) leaves, picked
- 1 tbsp lemon juice
- ½ tsp sea salt flakes
To Serve
- 1 small red onion, finely sliced
- ¼ bunch coriander (cilantro) leaves, picked
Instructions
- Marinate the chicken: In a large bowl, combine sweet paprika, garam masala, brown sugar, ground cumin, plain yoghurt, tomato paste, freshly minced garlic and ginger, lemon juice, and sea salt flakes. Mix well to create the marinade. Add the chicken thighs and toss thoroughly to coat. Allow to marinate for at least 15 minutes or up to 24 hours for deeper flavor. If short on time, you may cook immediately.
- Cook the chicken: Heat olive oil in a large, deep, heavy-based pan over medium-high heat. Add the marinated chicken thighs and cook for 3–4 minutes on each side until browned. Remove chicken from the pan and set aside; it will finish cooking later.
- Cook the rice: Reduce heat to medium. In the same pan, add washed and drained basmati rice along with chicken stock, ground turmeric, and sea salt flakes. Stir well, scraping up any browned bits from the pan bottom to add flavor.
- Return the chicken to the pan: Bring the mixture to a boil, then nestle the browned chicken thighs back into the pan. Reduce heat to low, cover with a lid, and simmer for 15 minutes to cook through. After simmering, turn off heat and let the pan stand covered for another 10 minutes to allow the rice to fully absorb the liquid.
- Make the mint yoghurt: While the chicken and rice cook, place Greek yoghurt, mint leaves, coriander leaves, lemon juice, and sea salt flakes into a food processor. Blend until smooth and creamy.
- Serve: Use a fork to fluff the rice gently; if easier, remove chicken with tongs, fluff the rice, then return chicken on top. Drizzle generously with the mint yoghurt sauce and garnish with finely sliced red onion and fresh coriander leaves for a fresh, vibrant finish.
Notes
- Wash and drain basmati rice well to remove excess starch and prevent clumping.
- Use gluten-free chicken stock if you require a gluten-free meal.
- If the rice is too dry, add a splash of extra stock or water before simmering. If too wet, uncover the pan and gently increase heat to evaporate excess moisture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
