COURTESY PRIYA PILLAY
@theintrovertedbaker

Marinade
3 chicken breasts
3 TBS yoghurt
2 TBS ginger and garlic
1 tsp turmeric
2 tsp masala
Pinch of salt
Sprinkle of Chopped dhania

Base
Onion
Jeera seed
Aniseed
Bayleaf
Elachi
Ghee

Warm the spices in your oil and ghee
Add the onion and allow to brown
Sear off the chicken in the pan
Once you’ve got a good colour on the chicken you can remove from the pan and set aside before starting the sauce

In the same oil add in
Half a Finely chopped onion
1 TBS Ginger and garlic
1 tsp turmeric
2 tsp masala
4 sprigs of thyme
1 stem of curry leaf
3 jam tomatoes blended
2 TBS yoghurt
2 tsp of aminas butter chicken spice
1 and a half cup to 2 cups of milk

Soak 1 cup of basmati rice and set aside with 1 tsp turmeric, a few curry leaves and thyme. Brown the onion in the same oil and ghee. Add in your ginger and garlic Add in your turmeric, masala, thyme and curry leaf, allow to simmer for 4 minutes on low. Add in the tomatoes and allow to cook for 5 minutes

Add in the yoghurt
Add n the butter chicken spice
Allow to cook for 3 minutes before adding the milk
Add the chicken back in and simmer for 5 minutes

You can add in fried potatoes if you’d like as well at this point. Next you can drain your rice that has been soaking and add it to your chicken. Stir frequently to prevent sticking to the pot. Add a little water at a time to help the rice cook if and when necessary

Once the rice has absorbed all the liquid you may garnish with chopped dhania and fried onions 🌻✨