CHICKEN MASALA AKHNI
- 3 cups basmati rice
- 1½ cups mixed vegtables
- 2 cinnamon sticks
- 6 pods cardamon
- 4 cloves
- 2 bay leaves
- 1 star anise
- 3 teaspoons salt
Boil al the ingredients together for 20 minutes.
Strain and keep aside.
- 4 potatoes
Cut potatoes into small pieces and microwave for 6 minutes.
Keep aside.
- 1 kg chicken
- ¼ cup cooking oil
- 2 onions, sliced
- 1 tablespoon ginger and garlic mix
- 2 cinnamon sticks
- 3 cardomon pods
- 4 cloves
- 4 whole blackpepper pods
- 4 green chillies, slit
- 1 teaspoon salt
- 1 tablespoon chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon dhania/jeera mix powder
- 1 teaspoon garam masala
- 4 tomatoes, liquidised
- 1 cup yoghurt/ sour milk
- coriander to garnish
- 3 to 4 blobs butter
Remove the chicken skin and cut into small pieces.
Keep aside.
Braise onions and all whole spices.
When onions have turned brown add chicken, salt, ginger and garlic, chillies.
Cook until chicken is slightly brown.
Add spices and cook for about 2 minutes.
Add liquidised tomatoes and cook for another 2 minutes.
Add sourmilk and yoghurt and cook for 2 minutes.
Add the strained rice and potatoes and mix all ingredients until all water has evaporated.
Add about 3 to 4 blobs butter on top and garnish with fresh coriander.
Serve with salad and papad.
Photo and recipe: Yasmeen Ibrahim
