Ingredients
Marination
- Chicken on bones (curry cut) 1 kg
- Ginger-garlic paste 2 tsp
- Salt 1 tsp
- Black pepper powder 1/2 tsp
- Red chili powder to taste
- Yogurt 4 tbsp
Gravy
- Rice 4 cups (800 grams)
- Ghee 3-4 tbsp
- Bay leaves 3
- Cinnamon sticks 3 inch piece
- Green cardamoms 8
- Cloves 10
- Onions 2 big, sliced
- Ginger 2 inch piece, chopped
- Garlic 4-5 cloves, chopped
- Cumin seeds 2 tbsp
- Tomatoes 3-4 blended
- Green chili 1-2, sliced
- Paprika powder 2 tsp (or use kashmiri red chili powder)
- Garam masala 2 tsp
- Coriander powder 4 tsp
- Cumin powder 1.5 tsp
Garnish
- Fresh coriander, 1 handful, chopped
- Julienne cut tomatoes
Preparation
- Marinate the chicken using the ingredients mentioned, and refrigerate until use.
- Wash and boil the rice until 90% done. Drain and set aside for later use.
- Heat ghee in a cooking pot and add Bay leaves, cinnamon, cardamoms, cloves, chopped ginger and garlic. Sauté until aromatic.
- Add slice onions and sauté until the onions are soft.
- Take out everything and blend in the blender.
- In the same pot, add onion paste and the tomato paste (blended tomatoes). Mix and allow to cook until the gravy dries up completely and turns brown in color.
- At this stage add marinated chicken and sliced green chili.
- Stir fry on high heat until the chicken turns white in color (about 5 minutes).
- Add Paprika powder, garam masala, coriander powder and cumin powder. Cook for 1 more minute.
- Add 2 cups of water. Cover and allow to cook on medium flame for 20-25 minutes until the chicken is done.
- Remove the lid and add salt if needed. Now cook on high until the water has all evaporated.
- Now add the boiled rice on the chicken. Spread evenly. Top with fresh coriander and julienne tomatoes.
- Dum cook for 10 minutes.
- Enjoy!
Tawa Chicken Pulao
Ingredients
Marination
- Chicken on bones curry cut 1 kg
- Ginger-garlic paste 2 tsp
- Salt 1 tsp
- Black pepper powder 1/2 tsp
- Red chili powder to taste
- Yogurt 4 tbsp
Gravy
- Rice 4 cups 800 grams
- Ghee 3-4 tbsp
- Bay leaves 3
- Cinnamon sticks 3 inch piece
- Green cardamoms 8
- Cloves 10
- Onions 2 big sliced
- Ginger 2 inch piece chopped
- Garlic 4-5 cloves chopped
- Cumin seeds 2 tbsp
- Tomatoes 3-4 blended
- Green chili 1-2 sliced
- Paprika powder 2 tsp or use kashmiri red chili powder
- Garam masala 2 tsp
- Coriander powder 4 tsp
- Cumin powder 1.5 tsp
Garnish
- Fresh coriander 1 handful, chopped
- Julienne cut tomatoes
Instructions
- Marinate the chicken using the ingredients mentioned, and refrigerate until use.
- Wash and boil the rice until 90% done. Drain and set aside for later use.
- Heat ghee in a cooking pot and add Bay leaves, cinnamon, cardamoms, cloves, chopped ginger and garlic. Sauté until aromatic.
- Add slice onions and sauté until the onions are soft.
- Take out everything and blend in the blender.
- In the same pot, add onion paste and the tomato paste (blended tomatoes). Mix and allow to cook until the gravy dries up completely and turns brown in color.
- At this stage add marinated chicken and sliced green chili.
- Stir fry on high heat until the chicken turns white in color (about 5 minutes).
- Add Paprika powder, garam masala, coriander powder and cumin powder. Cook for 1 more minute.
- Add 2 cups of water. Cover and allow to cook on medium flame for 20-25 minutes until the chicken is done.
- Remove the lid and add salt if needed. Now cook on high until the water has all evaporated.
- Now add the boiled rice on the chicken. Spread evenly. Top with fresh coriander and julienne tomatoes.
- Dum cook for 10 minutes.
- Enjoy!