Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1 kilogram of chicken thighs with 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of ground turmeric, 0.5 teaspoon of ground cardamom, 0.5 teaspoon of allspice, 0.5 teaspoon of black pepper, 1 teaspoon of salt, 2 cloves of minced garlic, 1 tablespoon of grated fresh ginger, and 2 tablespoons of olive oil for at least 30 minutes.

2. 2

   Preheat a tandoor or oven to 230 degrees Celsius. In a large, heavy-bottomed, oven-safe pot or clay pot, heat 1 tablespoon of olive oil over medium-high heat on the stovetop and sear the marinated chicken thighs for 3 minutes per side until lightly browned, then remove the chicken from the pot and set it aside.

3. 3

   Add 1 diced large yellow onion to the same pot and sauté for 5 minutes until softened, then stir in 2 more minced garlic cloves, 1 more tablespoon of grated fresh ginger, 0.5 cup of chopped green bell pepper, and 1 cup of chopped carrots, cooking for an additional 3 minutes.

4. 4

   Stir in 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander into the vegetables, cooking for 1 minute, then add 1.5 cups of basmati rice, stirring to coat the rice grains.

5. 5

   Pour in 400 milliliters of full-fat coconut milk, 2 cups of chicken broth, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, bringing the mixture to a gentle simmer, then return the seared chicken thighs to the pot, nestling them into the rice and liquid.

6. 6

   Cover the pot tightly with a lid or aluminum foil and carefully transfer it to the preheated tandoor or oven, baking for 35 minutes, then remove the lid and continue baking for 10-15 minutes until the chicken is cooked through, the rice is fluffy and has absorbed most of the liquid, and the chicken skin is slightly crispy.

7. 7

   Squeeze the juice of 0.5 fresh lemon over the dish, garnish with 0.25 cup of fresh chopped cilantro, and serve immediately.