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Start by making the marinade for the chicken.
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Add all of the chicken ingredients, with the exception of the chicken, to a food processor, and process until the garlic is broken down and you have a nice marinade.
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Add the chicken to a zip-top bag and pour in the marinade.
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4
Move everything around in the bag, then seal, and place in the refrigerator for about 30 minutes, or go longer if you desire.
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5
Next, make the yogurt sauce.
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Add all of the yogurt sauce into a mixing bowl, stir to incorporate everything, and taste.
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Adjust lemon juice or salt to your preference.
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(This sauce goes great with a lot of stuff.)
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Next, make the rice.
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Heat a medium sized pot on medium heat, and add in the butter.
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Let that melt, then add in the turmeric and cumin, and cook for about 2 minutes.
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Next add in the basmati rice, and give it a good stir.
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Keep stirring for about 2 minutes, then add in the stock and salt.
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Cover, bring to a simmer, and cook for about 30 minutes.
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Once the rice has fully absorbed the stock, fluff with a fork, uncover, and set to the side.
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Next, make the chicken.
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Into a large skillet on medium-high heat, add the chicken.
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Spread it out and leave it untouched for about 5 minutes, then flip the pieces and caramelize the chicken on the other side.
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Now you are ready to plate.
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20
Im drooling just thinking about this.
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Add the rice to a plate, top with some of the chicken, and spoon over a bunch of sauce.
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Garnish with fresh parsley if you like, as well as a wedge of lemon.
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Dig in.
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24
My wife and kids fell in love with this one, especially the chicken.
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Its got this great lemon and garlic flavor, along with the awesome spices throughout the entire dish.
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Dont even get me started on the sauce.
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27
Dont.
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Just make this.
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I think you will really love it.
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Hope you enjoy!
