Ingredients from your box
- Garam Masala
- Chili Powder
- Garlic Paste/Ginger Paste
- Tomato Puree
- Heavy Cream
- Basmati Rice
- Bay Leaves/Cardamom
Ingredients from your kitchen
- Corn Oil
- Cutting board
The numbers below apply to two servings and to be multiplied according to the number of servings ordered.
Marinate your chicken
If frozen, defrost your chicken. In a medium size bowl, add your garlic paste, ginger paste, chili powder, 1 teaspoon garam masala, yogurt, cumin and salt to taste. Mix well and soak the chicken cubes in the mixture and let rest in the fridge for 30 minutes.
Cook your rice
Boil 2 cups of water in a pot. In a separate big pot, heat 1 tablespoon of corn oil, then add 1
teaspoon of onion and sautee well for 3-4 minutes on medium heat till it turns yellowish. Add the rice to the onion and keep stirring for 4-5 more
minutes till the rice gets super hot. Add cardamom and bay leaf then add your boiling water to the pot with the rice.
Finish your rice and cook your chicken
Let the rice boil till the water is nearly absorbed then cover well and place on very low heat for around 20 minutes. Heat a non-stick pan, add 1
tablespoon of corn oil. Once hot, add your chicken (don’t wash the marination off). Don’t stir for at least 1 minute then start stirring for 4-5 minutes till it’s nearly cooked then place in a plate.
Prepare your sauce
Using the same pan, add the remaining onions and sautee for 3 minutes (till its golden yellow). Add the tomato puree and stir for 1 minute then add heavy cream, remaining garam masala, honey, salt and pepper to taste then add your chicken to the liquid mixture.
Finish your chicken
Let the chicken cook in the liquid mixture for 4-5 minutes then add the butter and coriander (Make sure to mix the butter well). Let cook for 2 more minutes.
Assemble your dish
Transfer your rice to a plate and top it with the saucy creamy chicken and enjoy your very Indian meal!