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30Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 750 grams chicken thighs (1.5 lb, skin on, bone in, halved along bone, Note 1)
- 2/3 cup yoghurt (150 ml, plain)
- 1/2 cup water (125 ml)
- 2 Tbsp. vegetable oil (or other plain oil)
- 6 garlic cloves (minced)
- 2 tsp. fresh ginger (finely grated)
- 1/8 tsp. ground turmeric
- 1/4 tsp. cinnamon
- 1/2 tsp. cayenne (adjust spiciness to taste)
- 1/2 tsp. ground cardamom
- 2 tsp. garam masala (Note 2)
- 2 tsp. coriander
- 1 Tbsp. cumin
- 2 Tbsp. paprika (sweet / ordinary, not smoked)
- 1 3/4 tsp. salt
- 2 Tbsp. salt
- 10 cloves
- 5 bay leaves (dried)
- 1 star anise
- 6 cardamom pods (green)
- 2 1/4 cups basmati rice (450g, uncooked, Note 3)
- 2 onions (medium, yellow, brown, halved and finely sliced)
- 1 cup oil (250 ml, for frying)
- 1 tsp. saffron threads (loosely packed, Note 5)
- 2 Tbsp. warm water
- 1 cup coriander (/ cilantro, chopped)
- 60 grams ghee (1/4 cup, or unsalted butter, melted, Note 6)
- onions (crispy)
- chopped coriander (/ cilantro)
- yogurt (Note 7)
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