Butter Chicken Pilau

INGREDIENTS

Marinate & set aside2-3 big pieces chicken fillet, cubed chunky 1 full teaspoon salt 1 teaspoon dhana powder1 teaspoon arad (Turmeric) 1 teaspoon red chilli powder ½ teaspoon garam masala½ teaspoon black pepper1 teaspoon smoked paprika Pinch saffron2 tablespoons vinegar2 tablespoons Aminas peri-peri/butter chicken marinade 2 tablespoons Nandos hot sauce1 tablespoon tomato paste1 teaspoon sugarRed chilli flakes, to taste
Braise1 medium onion, cubed1 teaspoon whole jeera2-3 garlic cloves, minced 3 dishing spoons ghee (Clarified butter)
Gravy3 medium tomatoes, liquidised 1 tub fresh cream½ teaspoon salt
Also required:2-3 eggs, boiled and sliced2 big potatoes cut into wedges and fried, lightly salted and spiced with paprika2 and ½ cups of rice, boiled (until cooked but firm) with 2 tablespoons rough salt and a good pinch of arad (Turmeric)Cleaned and chopped dhania (coriander) & green chillies ½ cup hot water and a pinch of saffron

METHOD

Braise onion in ghee (Clarified butter) until golden. Add in marinated chicken and cook on high. When almost cooked, add in tomatoes and cream. Allow to simmer until oil seperates. Taste and adjust seasoning and acid.
AssemblyLayer two spoonfuls of rice at the bottom of a greased pot. Put a few blobs of butter.
Layer chicken over with all it's gravy. Now place in potatoes. Layer the balance of the rice and place in eggs on top.Drizzle with saffron water and sprinkle dhania (coriander)/chillies. Steam in oven till done, around 30-40 minutes. Pilau will be fragrant when fully steamed.
Serve with dahi, papad and salad.

INFO & TIPS

We like a lot of rice with not too much chicken/potatoes. If you prefer, reduce rice quantity down to 2 cups. All other ingredients stay the same.

POSTED ON

14 Apr 2024

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