How to make it

  • Marinate chicken with the ingredients listed under Marinade for 10 minutes.
  • Heat butter in a deep dish, add all the garam masala ingredients and saute for a few seconds.
  • Add sliced onions and green chillis and saute till onions turn transparent.
  • Add ginger garlic paste and saute further for 2-3 minutes.
  • Add chopped tomato, mint and coriander leaves and saute till the butter and the tomato mix separate.
  • Add the chicken along with marinade and combine well.
  • Cook on high heat for 2 minutes. Then reduce flame, place lid and cook till the chicken is three fourth cooked with little gravy left. It should not be completely dry but should appear like a gravy dish.
  • Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add mint leaves and cilantro.
  • Cover and cook on low flame till the rice and chicken are cooked(approx 15-18 mts).
  • Remove from heat and let it covered for another 10 minutes or so.
  • Drizzle a little butter once you take the lid off.
  • Serve hot!

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