For the marinade
1 tablespoon(s) turmeric
1 teaspoon(s) cumin
1 teaspoon(s) chili powder
1 teaspoon(s) coriander, grated
1 teaspoon(s) paprika, smoked
150 g strained yogurt
500 g chicken, thigh fillet
For the rice
250 g basmati rice
500 g water
2-3 tablespoon(s) olive oil
1 bay leaf
peels, of 1 lemon
For the sauce
2 tablespoon(s) olive oil
1 onion
2 clove of garlic
1 tablespoon(s) granulated sugar
1 teaspoon(s) turmeric
1 stick(s) cinnamon
1 bay leaf
100 g water
200 g tomatoes, grated
1 tablespoon(s) tomato paste
70 g heavy cream 35%
1/4 bunch coriander


1.For the marinade
2.Preheat the oven to 180ο C (350ο F) set to fan.
3.In a bowl add the turmeric, the cumin, the chili, the coriander, the paprika, salt, pepper, and mix.
4.Add the yogurt and mix well until the ingredients are homogenized.
5.Cut the chicken into small pieces and add it to the bowl with the marinade. Ideally, cover it with plastic wrap and refrigerate for 2-3 hours.
6.Spread the chicken into a baking pan and bake for 15 minutes.
7.For the rice
8.Place a pot with boiling water over low heat.
9.Add the rice, the olive oil, salt, pepper, the bay leaf, the lemon peels, and cover the pot with the lid.
10.Simmer for 10-12 minutes.
11.For the sauce
12.Place a frying pan over high heat and add the olive oil.
13.Finely chop the onion, the garlic, and add them to the pan.
14.Add the sugar, the turmeric, the cinnamon, the bay leaf, and mix.
15.Deglaze the pan with the water, add the grated tomatoes, the tomato paste, and mix.
16.Add the heavy cream, salt, pepper, and simmer for 3-4 minutes.
17.Transfer the chicken to the sauce, add the coriander finely chopped, and mix. Keep boiling for 1-2 minutes until the sauce thickens.
18.Serve the chicken with the rice and the coriander.

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