Tender chicken thighs marinated in aromatic tikka spices, pan-seared to perfection and served over fragrant cardamom-scented basmati rice. This restaurant-quality Indian dish brings complex flavors and beautiful presentation to your dinner table.
Recipe Details
Ingredients
- 800g boneless, skinless chicken thighs
- 120ml Greek yogurt
- 45ml fresh lemon juice
- 4 cloves garlic, minced for marinade
- 20g fresh ginger, grated
- 10ml garam masala
- 5ml ground cumin
- 5ml ground coriander
- 7.5ml sweet paprika
- 2.5ml ground turmeric
- 1ml cayenne pepper
- 300g basmati rice
- 600ml chicken stock
- 8 green cardamom pods, lightly crushed
- 1 bay leaf
- 1 small cinnamon stick
- 30ml ghee or butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced for rice
- 30g fresh cilantro, chopped
- to taste salt
- to taste black pepper
- 30ml vegetable oil
Instructions
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In a bowl, combine 120ml Greek yogurt, 45ml fresh lemon juice, 4 cloves garlic, 20g fresh ginger, 10ml garam masala, 5ml ground cumin, 5ml ground coriander, 7.5ml sweet paprika, 2.5ml ground turmeric, 1ml cayenne pepper, 1 tsp to taste salt, and to taste black pepper.
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Add 800g boneless to marinade, turning to coat completely. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
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Rinse 300g basmati rice until water runs clear. In a saucepan, heat 30ml ghee or butter over medium heat. Add 8 green cardamom pods, 1 bay leaf, and 1 small cinnamon stick. Cook for 1 minute until fragrant.
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Add 1 medium onion and 2 cloves garlic to the spices. Cook for 3-4 minutes until onion softens.
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Add rice and stir for 2 minutes to coat with aromatics. Pour in 600ml chicken stock, add 1 tsp to taste salt, and bring to a boil.
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Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 10 minutes without lifting lid.
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Meanwhile, heat 30ml vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side until golden brown and cooked through (74°C/165°F internal temperature).
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Let chicken rest for 5 minutes, then slice diagonally.
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Fluff rice with a fork, removing whole spices. Stir in half the 30g fresh cilantro.
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Serve sliced chicken over cardamom rice, garnished with remaining cilantro.
Tips
Marinating Time: Minimum 2 hours for flavor penetration, but overnight marinating creates the most tender, flavorful chicken. The yogurt helps tenderize the meat.
Rice Perfection: Don't lift the lid while rice cooks - it releases steam needed for proper cooking. The aromatic spices infuse the rice with incredible fragrance.
Chicken Temperature: Use a meat thermometer to ensure chicken reaches 74°C (165°F) internal temperature. Let rest to redistribute juices.
Spice Adjustments: Adjust cayenne pepper to taste. For milder heat, reduce or omit entirely. For more heat, add extra cayenne or fresh chilies to marinade.
Make-Ahead: Chicken can marinate up to 24 hours. Rice can be made earlier and reheated gently with a splash of stock.
Authentic Touch: Serve with naan bread, cucumber raita, and pickled onions for a complete Indian meal experience.
Wine Pairing: A medium-bodied white wine like Gewürztraminer or Viognier complements the aromatic spices beautifully.