- For the rice:
- 2½ cups basmati rice or 400 g, washed
- 3½ cups or 875 ml of water
- For the chicken:
- 3 tablespoons ghee
- 1 medium onion or 125 g, sliced
- 2 cloves garlic crushed
- 1 teaspoon grated ginger
- 500 g skinned chicken breast fillet
- 2 cubes MAGGI Chicken Stock
- 2 medium tomatoes or 300 g, peeled and pureed
- ½ cup yoghurt or 125 ml
- 1 teaspoon lemon juice
- 2 tablespoons tomato paste
- 1½ tablespoon ground garam masala
- ½ teaspoon ground turmeric
- 2 tablespoons chopped coriander leaves
- 2 tablespoons chopped fresh mint
- 1 pinch saffron filaments soaked in ¼ cup or 60 ml of water
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