Servings : Serves 4-5
This recipe has got to be one of the EASIEST yet TASTIEST meals ones one could make! The chicken, cooked very simply is packed with spicy flavours and is served over a colourful bed of rice, garnished with egg slices and fried potato cubes. A truly magnificent meal.
- 1 chicken around 1.2-1.5kg, skin removed (cut into 8-12 pieces) OR 500 gm boneless chicken cubes (marinate the chicken in the following ingredients for at least 2 hours, preferably overnight)
- 1 tbsp tandoori masala
- 6 tbsp yoghurt, fresh and whipped well
- 1 tsp. salt
- 1 tsp. chilli powder
- 1 tsp garlic paste
- 2-3 tomatoes
- 1-2 tbsp tomato puree/paste (optional)
- 1 onion, sliced and fried until golden
- small bunch of coriander
- 1-2 green chillies
- 2-3 tbsp oil
- 1 cinnamon stick
- 1 tsp cumin seeds
- 3 whole black pepper
- 2 cloves
- 2 cardamom
- 1/2 tsp garam masala
- juice of half a lemon
- chopped coriander for garnishing
- 2-3 boiled eggs, peeled and sliced
- 4 potatoes, peeled and cubed then fried until tender
- salt as needed
Ingredients for Rice
- 3 cups basmati rice, washed 2-3 times then soaked for half an hour
- saffron & food colouring
- whole spices
Put the chicken with its marinade into a pan and place on the heat. Simmer on a gentle boil until the chicken is tender and cooked through, about 20 minutes. Allow the chicken to cool and then shred into big chunks. (If you used boneless chicken then no need to shred). Then cover and set aside. If there are any leftover liquids in the pan from boiling the chicken, do not discard. We will use this when preparing the chicken gravy.
When cooking the chicken, it is not necessary to add any water, the yoghurt is normally sufficient to tenderise the chicken. But if needed, you can add a quarter cup of water.
Next, put the tomatoes and 2 tbsp of the fried onions in a blender. Add the small bunch of coriander and one green chilli. Blend until smooth. Set aside.
Now heat the oil in a pan, add the whole spices (cumin, cinnamon stick, pepper, cardamom and cloves). Let them splutter then add the blended mixture of tomatoes, fried onions and coriander/chilli. Simmer on low heat and add the tomato paste/puree plus some salt and the leftover cooking liquids from boiling the chicken earlier. Allow this to simmer gently until it thickens and is cooked through. Finally add the chunks of chicken and sprinkle on the garam masala plus some chopped coriander. Squeeze in the lemon juice and turn off the heat.
Next, make the Rice
Soak a few saffron strands in some water and set aside.
Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp. of oil.
Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water.
Then put the rice back in the pan, drizzle 2 tbsp. of oil, the soaked saffron water and some orange/yellow colour on the rice. Seal the pot and put on dum/steam it on the stove….or bake in the oven for about 10 minutes. Serve the rice with the chicken on top and garnish with fried potato cubes, boiled egg slices and fresh coriander.
It adds to the thick gravy and colour of the dish. I would recommend for you to use it or at least use puree or blended tomatoes otherwise the dish would be rather dry.
Hi, recently discovered the
Hi, recently discovered the joy of cooking and your blog is absolutely fantastic for new learners! One question: can we substitute the chicken in the recipe with boneless chicken 500g?
Hi and thanks! Yes you can
Hi and thanks! Yes you can sub with boneless.
hey tried this a few days ago
hey tried this a few days ago.it is very very easy and tasty…i followed ur recipe as it is, didnt modify it. its perfect doesnt need any improvisation. it tasty and different. served it with khameeri tandoori roti.
salam fauzia i am new on here
salam fauzia i am new on here found your website by chance mashallah you have some amazing recipes that are easy to follow i have tried some of your recipes with good results alhamdiliah.
what if i use the powdered
what if i use the powdered spices instead of who;e is it ok? im not a fan of biting whole spices :-/
That is fine, just be careful
That is fine, just be careful not to add too much as powdered spices are quite stronger than using whole ones.
Made it last weekend and this dish is amazing. Very different and yummy. Thank you for posting.
Salam. Apart from the fun
Salam. Apart from the fun people have with it’s name (it has been called KhasaJani by my classfellows, BabaJani for my father and ChickenJani to show their love for chicken dishes), this dish has always been a hit among all, Mashallah. I love making it every now and then… Jazakillah Khayr Fauzia!
Fauzia, I found ur website just by chance and now a big fan of ur recipes. Tried this chicken recipe
and it’s too easy n too tasty
Thnx for sharing
A.o.a I find your website
A.o.a I find your website just by chance and i’m loving your recipes…
I don’t trust any one’s else recipe other than you 🙂
And i try every day a new recipe of you and it turn out great.
Can I put the marinated
Can I put the marinated chicken in freezer for a week…I mean can I store them.
Yes you can.
Yes you can.
Hi, if u don’t have saffron
Hi, if u don’t have saffron can u substitute with something else?
Hi, you can just leave it out
Hi, you can just leave it out. 🙂
How do I go about this recipe
How do I go about this recipe if I have regular boiled chicken. Possible?
Possible yes but it will not
Possible yes but it will not be as flavourful and might get overcooked.
Salam. I want to make it mild
Salam. I want to make it mild, not spicy at all. Can i just add 1tbsp tandoori masala, and skip the chilli powder n green chillies. Do u think it will taste milder? Thanks
W/Salaam, yes that is fine
W/Salaam, yes that is fine you can always modify spice as per your taste.
To be honest, I’d never heard
To be honest, I’d never heard of this dish before, but what an amazing meal! Familiar ingredients, but the result was so distinct from anything I’d made before. (And anything with potatoes is appreciated by my crowd) Thanks as always for sharing, and for expanding my culinary repertoire !!:)