INGREDIENTS
  • 3 tablespoon Curry powder
  • 1 teaspoon ground cardamom
  • 1 tablespoon grated ginger
  • 3 cloves Garlic
  • 1 small Lemon
  • 2 cubes MAGGI Chicken Stock
  • 1.5 cups yoghurt
  • 2 small chili peppers, green
  • 8 pieces chicken thighs
  • 2 tablespoons Vegetable oil
  • 1.5 cups Water
  • 3 tablespoons MAGGI Coconut Milk Powder
  • 3 tablespoons Coriander leaves

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 612 (Kcal)
  • Protein 39 (g)
  • Total Fat 45 (g)

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HOW TO PREPARE
1
Combine curry powder, cardamom, ginger, garlic, lemon zest, lemon juice, MAGGI Chicken Stock, yogurt and green chili peppers in a blender. Blend for 2-3 minutes or until smooth.
2
Place chicken pieces in a bowl, add the yogurt mixture, mix well and marinade for4-8 hours covered in fridge.
3
Heat oil in a large saucepan, remove chicken pieces from the marinade and cook over medium heat for 10 minutes or until almost golden color.
4
Add water, MAGGI Coconut Milk powder and the yogurt marinade. Bring to boil, cover and simmer over low heat for 30-35 minutes or until chicken is cooked.
5
Add fresh coriander and serve with cooked rice.

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