8
Chicken Thighs Fillet, boneless & skinless
Tip: You can substitute Chicken for any vegetables such as Courgettes, Aubergine, Pepper, Cauliflower, wedges of Cabbage, Mushrooms and Broccoli. Aim for 200g per person.
600g
Onken Natural Set Yogurt
5
Garlic Clove, crushed
1
Brown Onion, finely sliced
6 Tbsp
ground Almonds
1
1 inch Cassia or Cinnamon stick
3
Bay leaves
4
Green Cardamom Pods, split and seeds crushed
1 Tsp
whole Cumin Seeds
1 Tsp
Ground Cumin
1 Tsp
Red Chilli Powder
1 Tsp
ground Coriander
1 Tsp
Garam Masala
0.5 Tsp
Turmeric
2 Tsp
Salt
3 Tbsp
Ghee or Oil
Garnish:
0.5 Tbsp
Ginger - finely grated
2 Tbsp
Fresh coriander
2 Tbsp
Spring Onions finely sliced
2 Tbsp
fresh pomegranate seeds
To serve:
240g
Dry Basmati Rice
Tip: Instead of rice, try couscous, bulgur wheat or quinoa
120ml
boiling water
Pinch of salt, or to taste
Small knob of butter (optional)
4
Naan (1 per person)
Instructions
Step 1
Place the chicken thighs into a large and deep ceramic or tin oven proof baking dish.
Step 2
In a bowl, whisk together the yogurt, garlic, chilli powder and salt and then pour over the chicken thighs. Rub into the chicken pieces until they are well and evenly coated.
Step 3
Cover and marinate for 30 mins or preferably overnight in the fridge. When ready to cook, take the chicken out of the fridge and bring to room temperature - approx 30min
Step 4
Meanwhile, heat the ghee or oil in a heavy based frying pan over a medium heat, then add the bay leaf, cinnamon stick and cumin seeds, once the start to crackle and the onions and fry until golden brown.
Step 5
Next turn the heat down low and add the turmeric, garam masala, ground coriander, ground cumin, cardamom and gently stir-fry for 20-30sec (if spices start to stick to the pan add a splash of water to loosen).
Step 6
Take off the heat and stir in the ground almonds.
Step 7
Heat the oven to 180C/fan 160C/gas 6
Step 8
While the oven preheats place the dry rice into a large bowl, cover with cold water and leave to soak for 30mins
Step 9
Pour the almond and onion mixture over the chicken thighs in the yogurt marinade. Stir the whole lot together so they are equally covered.
Tip
Ensure that the chicken thighs are all lined up and not on top of one another for even cooking.
Step 10
Cover the baking dish with a large piece of foil and seal the edges tightly. Bake for 30-35min approx or until soft tender and cooked all the way through.
Step 11
Drain the rice and add it to the pan, give it a quick stir then cover with lid and turn down the heat. Leave to cook for 10minutes until the grains have turned bright white and absorbed all the water.
Step 12
Remove from the heat, cover and leave to stand for 3 minutes. Lightly fluff up the grains with a fork and gently stir in the butter if using.
Step 13
Heat naan bread and serve alongside rice and chicken
Tip
For any leftover chicken, take off the bone and mix with mayonnaise, grated cucumber, carrot and a squeeze of lime - stuff in hot pitta bread, with crusty bread or even make into a shredded chicken salad.
