Recipe credit -
Prepared and shared by : Naeema Mia
Pic by: @naeema_mia
500g boneless chicken
1 heaped teaspoon garlic paste
1 teaspoon green masala
1 teaspoon salt
1 teaspoon lemon pepper
1 teaspoon dhana jeeru (cumin)
Squeeze of lemon juice
½ cup mayonnaise
1 tablespoon olive oil
3 medium potatoes cut into strips, (chips)
1 Medium onion sliced
2 large tomatoes
1 teaspoon ginger and garlic paste
1 teaspoon red masala
1 teaspoon red chilli powder
1 ½ teaspoon dhana jeeru (cumin)
¼ - ½ teaspoon arad (Turmeric)
2 tablespoon tomato puree
2 tablespoon oil
2 cups rice
3 - 3½ cups water
½ teaspoon arad (Turmeric)
1 tablespoon oil
1 tablespoon ghee (Clarified butter)
1 teaspoon mustard seeds
Cut chicken fillet thick strips, wash and drain.
In a bowl combine, garlic paste, green masala, salt, lemon pepper, dhana jeeru (cumin), lemon juice, mayo and oil.
Add the chicken strips, leave to marinade 2 hours in the fridge.
Braise onion in oil until golden brown. Add ginger garlic, Braise another minute.
Add tomato to a blender and blend. Add to the onions with masala and spices. Cook until it begins to bubble. Now add the puree allow to cook until done (you know it's done when the water has burnt out and oil settle on top).
In a medium pot add water with salt, arad (Turmeric) and oil. Add rice and boil until water evaporates. Cover pot with lid, steam for 15 minutes on low heat.
Heat ghee (Clarified butter) with mustard seeds. When it begins to pop remove from heat add to cooked rice mix in.
Pre heat oven to 180 degrees.
Place chicken and potatoe strips(chips) in a pyrex / oven proof dish.
Bake for 25 - 30 minutes or until done.