Ingredients:
For marinating :
750 gms Chicken (medium sized pieces)
200 gms Curd
2 tblsp Ginger garlic paste
3 tsp Red chilli powder
1/2 tsp Turmeric powder
1 tsp Garam masala powder
Salt to taste
1 tblsp Lemon juice
handfull coriander leaves chopped
few mint leaves chopped
4-5 green chillies chopped
whole garam masala ( 3 cloves, 5-6 peppercorns, 2 cardamom, 1 inch piece cinnamon)
For cooking Tahari:
5 tblsp oil or ghee
Whole dry spices ( 3 cloves, 5-6 peppercorns, 3 cardamom, 1 inch piece cinnamon )
3 medium onion sliced
3 medium tomatoes chopped
4 green chillies slit
2 bay leaves
1 tsp shahi jeera
1/2 cup coriander leaves
1/4 cup mint leaves
4 teacups Basmati rice
9 teacups water
salt to taste
Method :
1. Clean the chicken pieces and marinate them with curd, ginger garlic paste, powderd spices, whole garam masala, chopped green chillies, coriander & mint leaves, lemon juice for 20 - 30 minutes.
2. In a heavy bottom cooking vessel, add oil or ghee. Once the oil is hot add shahi jeera, bay leaves,cinnamon stick, clove, black peppercorns and cardamom.
3. When the spices start to release aroma, add sliced onions and fry till they turn light brown in colour.
4. Now add the chopped tomatoes & slit green chillies. Cook till the tomatoes turn soft and oil starts to release from the masala.
5. Now add the marinated chicken & salt. Saute till the chicken pieces get well coated with masala.
6. Cook till the chicken is almost 3/4th done.
7. Now add in the soaked rice and stir gently by adding water. Bring this to a boil and add salt as per taste.
8. Cook this dish covered on a low flame until the rice is perfectly cooked.
9. Turn off the flame and leave it for 10-15 minutes.
10.Serve hot garnished with fresh coriander leaves, boiled egg slices and some roasted almond & cashews.
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