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- Chicken boneless cubes 1 kg
- Basmati rice, boiled 3 1/2 cups
- Chilli powder 1/2 tsp
- Turmeric powder pinch
- Coriander powder 1/2 tsp
- Onions, finely chopped 3 medium
- Tomatoes, finely chopped or pureed 4 medium
- Spring onion, finely chopped 1, leaves only
- Green chillies, finely chopped 4
- Green chillies, chopped and fried 4 tbsp
- Ginger garlic paste 1/2 tsp
- Coriander and mint leaves 2 tbsp and few for garnishing
- Butter or desi ghee 4 tbsp
- Salt to taste
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Directions: one line for each direction.when saved the lines will be numbered. |
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- Preheat oven to 180aC.
- Heat, butter / ghee and fry onions and ginger garlic paste until golden brown. Add tomatoes and all seasonings. Stir till the ghee separates from the gravy and it becomes thick. Add spring onion, chicken pieces, coriander and mint leaves and green chillies. Cook for about 8 -10 minutes. Set aside.
- Grease a large pan with heated ghee. Spread a layer of half the chicken, sprinkle with the coriander and mint leaves, cover with half the rice. Repeat the layers omitting the mint and coriander leaves. Garnish the rice with fried Qnions, coriander and mint leaves. Cover with aluminum foil. Put in a preheated oven for 10 - 15 minutes.
- Serve hot with raita.
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