Prep 10 mins
Cook 20 mins
Nothing fancy, just spicy and good (and very forgiving of substitutions). I made it when my pantry was out of everything but the basics.The recipe is from The Spice Trail: 100 Hot Dishes from India to Indonesia, by Sandeep Chatterjee.
- 1 1⁄2 lbs boneless chicken, cut into chunks
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped garlic
- 3 tablespoons ghee or 3 tablespoons vegetable oil
- 2 bay leaves
- 2 green cardamom pods (about 12 seeds)
- 2 cloves
- 1 large onion, chopped
- 1 tablespoon red chili powder or 1 tablespoon red pepper flakes
- 3⁄4 cup rice
- 3⁄4 cup tomato sauce or 3⁄4 cup tomato puree
- 3⁄4 cup water
- Rub the chicken with salt, half the ginger, the garlic and 1 tablespoon of the ghee; set aside.
- Heat the remaining oil in a large saucepan or Dutch oven. Add the bay leaves, cardamom and cloves and sizzle for a few seconds. Add the chicken and brown all over. Add the onion and stir-fry for 2 to 3 minutes. Add the remaining ginger, chili powder and rice, stirring gently. Add the salt, tomato sauce and water and mix well.
- Bring to a boil, reduce heat to low or simmer, and cover the pan. Cook for 10 to 12 minutes, or until rice is tender. Remove the lid, fluff the rice with a fork and let stand 5 minutes.