STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Nothing fancy, just spicy and good (and very forgiving of substitutions). I made it when my pantry was out of everything but the basics.The recipe is from The Spice Trail: 100 Hot Dishes from India to Indonesia, by Sandeep Chatterjee.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Rub the chicken with salt, half the ginger, the garlic and 1 tablespoon of the ghee; set aside.
  2. Heat the remaining oil in a large saucepan or Dutch oven. Add the bay leaves, cardamom and cloves and sizzle for a few seconds. Add the chicken and brown all over. Add the onion and stir-fry for 2 to 3 minutes. Add the remaining ginger, chili powder and rice, stirring gently. Add the salt, tomato sauce and water and mix well.
  3. Bring to a boil, reduce heat to low or simmer, and cover the pan. Cook for 10 to 12 minutes, or until rice is tender. Remove the lid, fluff the rice with a fork and let stand 5 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: