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1
Combine chicken breasts and thighs, yogurt, paprika, and 1/2 teaspoon each of turmeric,
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2
cumin, and salt in a shallow dish or plastic bag to marinate. Chill while rice is prepared.
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3
Preheat oven to 375u00b0F. Bring a medium saucepan of water to a boil over high. Stir in rice,
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4
cardamom, 2 teaspoons of the garam masala, and 1/2 teaspoon of the salt. Boil 6 minutes; drain,
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5
and discard cardamom pods. Set aside.
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6
Heat oil in a shallow Dutch oven over medium. Add onion, and cook, stirring occasionally,
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7
until softened and translucent, 5 to 7 minutes. Stir in ginger, garlic, remaining 1/2 teaspoon salt,
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8
1/2 teaspoon turmeric, 1 teaspoon cumin, and 2 teaspoons garam masala; cook, stirring often
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9
until fragrant, about 1 minute. Stir in serrano chile. Add tomatoes; cook stirring occasionally,
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10
until tomatoes have softened and released their juices, 3 to 4 minutes.
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11
Increase heat to medium-high, and add chicken mixture; cook, stirring often for 3 minutes.
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12
Remove from heat. Stir together warm milk and saffron in a small bowl; let stand 2 minutes.
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13
Sprinkle half of the cilantro and mint over tomato-chicken mixture; top evenly with rice, and
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14
drizzle with saffron milk. Cover, and bake in preheated oven until rice and chicken are cooked
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15
through, about 15 minutes. Remove lid, and sprinkle with remaining half of cilantro and mint.
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16
Top with Fresno chile, if desired.
