Serves 4 / Preparation 3hrs 30mins / Cooking 40mins
- 6 free range chicken thighs
- 500 g Basmati rice
- 50 ml Milk
- 1 Pinch of Saffron
- 25 g Salt
- 50 g pureed Ginger
- 50 g pureed Garlic
- 4 Red chillies (pureed)
- 150 ml Yoghurt
- 1 Lemon juiced
- 1 tablespoon Turmeric Powder
- 100 ml vegetable oil
- 5 cardamom pods, crushed
- 1 cinnamon stick, broken
- 5 Whole Cloves
- 3 Bay leaves
- 20 g garam masala
- 250 g sliced onions
- 75 g Tomato paste
- 1 cup Mint leaf, chopped
- 1 cup coriander leaves, chopped
- Green chillies, sliced
Combine the marinade ingredients with the chicken (Skinned and jointed).
Shallow fry half the onions until golden and a little crisp. Drain and keep aside.
Soak the milk with the saffron and set aside.
In a heavy bottom saucepan heat the oil used to cook the onions and add the crushed cardamom, cinnamon, cloves, garam masala and the bay leaf. Then add the onion, fry until slightly golden.
Add the jointed chicken, reserving the marinade and stir for 10 minutes over a medium to high heat. Mix in the tomato paste and the marinade. Simmer on a low heat for 5 minutes.
Wash and drain the rice. Boil the rice until it is two-thirds cooked. Drain and arrange the rice on top of the sauce, alternating layers with the fried onion, chopped mint and coriander.
Pour the saffron milk over the top and cover the saucepan with a tight fitting lid. Bake in the oven at 170 degrees C for 20 minutes.
To finish the dish, top with sliced green chillies and serve.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au