Recipe
Why make it
Bone-in chicken marinated in yogurt and spices, layered with par-boiled basmati, fried onions, herbs and saffron, then sealed and cooked on dum. Best made for a weekend table; allow 2 hours for marinating.
Serves 6
+ 18 more in the full recipe
Step 1 of 12
Put the oil and sliced onions in a wide pan over medium heat. Fry, stirring often, until deep golden brown and crisp at the edges. Lift out with a slotted spoon onto paper towels and keep the oil. The onions crisp further as they…
Step 2 of 12
Wash the rice until the water runs nearly clear, then soak it in plenty of water. Do this while the onions fry.
Step 3 of 12
Make the marinade in a large bowl. Mix the yogurt, ginger-garlic paste, chilli powder, turmeric, 1 tsp garam masala, green chillies, lemon juice, 2 tsp salt, half the mint and coriander, and about a third of the fried onions crus…
Step 4 of 12
Add the chicken and coat well. Cover and refrigerate for at least 2 hours, or overnight for deeper flavour. Bring it out 30 minutes before cooking.
Step 5 of 12
Bring the water to a rolling boil in a large pot. Add the 2 tbsp salt, bay leaves, cardamom, cloves, cinnamon and shahi jeera. The water should taste noticeably salty.
The last 7 steps are in the full recipe.
Cook’s tip
Keep the chicken pieces medium-sized, about 60 to 80 g each. Large pieces may still be undercooked after the dum time.
Ready to cook?
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