Cooking Instructions
1.
Marinade
Chicken Thighs (8)
in
Yogurt (1 cup)
,
Garam Masala (1 Tbsp)
and 1
Ground Turmeric (1 tsp)
overnight.
2.
Steep
Saffron Threads (1/4 tsp)
threads in
Milk (4 Tbsp)
.
3.
Marinate
Red Onion (1/4)
and
Cucumber (1/2)
in
Apple Cider Vinegar (1 Tbsp)
and
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
4.
Saute
White Onion (1)
in
Ghee (2 Tbsp)
.
5.
Add
Canned Diced Tomatoes (1 cup)
,
Cinnamon Stick (1/2)
,
Chili Peppers (3)
,
Bay Leaf (1)
,
Ground Cumin (1 Tbsp)
,
Ground Coriander (1 Tbsp)
, saute until fragrant.
6.
Add the chicken, season with
Kosher Salt (to taste)
. Cover and cook over medium-low heat for 15 minutes.
8.
Cover, cook slowly for another 15 minutes.
9.
At this point, check the chicken for doneness, the temperature should be at 155 degrees F (68 degrees C) on the bone.
10.
Top with half the cooked
White Rice (1 1/3 cups)
.
11.
Drizzle with half the saffron milk, sprinkle with half the
Garam Masala (1 tsp)
, half the
Fresh Cilantro (1 Tbsp)
, and half of the
Fresh Mint Leaves (1/2 tsp)
.
12.
Repeat with the other half of the rice, the other half of the saffron milk, then sprinkle with the remaining
Garam Masala (1 tsp)
,
Fresh Cilantro (1 Tbsp)
, and
Fresh Mint Leaves (1/2 tsp)
.
13.
Cover and cook over medium-low heat for another 5 minutes, or until the rice is heated through. Let the dish rest, covered, for another 5 minutes before serving
14.
Plate the rice on a serving platter. Top the rice with the chicken, garnish with the cucumber and red onions, and serve warm.
