One Pot Tandoori Chicken and Rice

Ingredients

• 850 grams chicken (thighs and drumsticks)
• 1/2 cup plain yogurt
• 1 tablespoon ginger and garlic paste
• 1 tablespoon kashmiri chilli powder
• 1&1/2 teaspoon cumin powder
• 2 teaspoon coriander powder
• 2 teaspoon garam masala
• 1/2 teaspoon turmeric
• 2 blades mace (see note 2)
• 2 teaspoon dried fenugreek leaves
• 1 teaspoon salt
• juice of half a lemon
• 1&1/4 cup basmati rice
• 1 small onion (sliced)
• 1 small green pepper (chopped into small cubes)
• 3 tablespoon vegetable oil
• 2 tablespoon butter
• 1 teaspoon ginger garlic paste
• 1 tablespoon tomato paste
• 1 teaspoon hot curry powder (see note 3)
• 1 teaspoon spice for rice (see note 4)
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 2 cups chicken stock
• salt
• pepper

Instructions

1. 1

   Marinate the chicken with all of the listed ingredients. Refrigerate overnight

2. 2

   Add two tablespoons of oil in a large pot and sear the chicken on both sides, about 5 minutes

3. 3

   Remove the chicken and set aside. In the same pan add 1 tablespoon butter. If the pan has burnt bits remove that first

4. 4

   Add the onion and pepper and fry until onion is slightly brown

5. 5

   Add the ginger garlic paste and fry for a minute. Add the, green chilli paste, curry powder, spice for rice, coriander and cumin. Fry for a minute, add a few drops water if required

6. 6

   Rinse the rice a few times and add it to the pot. Toast the rice for a minute.

7. 7

   Add the chicken stock. Bring to a boil. Place the chicken on top

8. 8

   Cover and cook in the oven at 180 degrees celsius for 45 minutes or until the rice is cooked

9. 9

   Melt one tablespoon butter and brush the chicken. Serve hot with a squeeze of lemon and some mint chutney