North Indian-Style Chicken Curry with Cumin Basmati Rice
In this recipe, chicken is cooked gently in a combination of spices until tender and falling off the bone. It’s served with cumin-infused Tilda Pure Basmati Rice, steamed until light and fluffy, and a fresh coriander chutney blended with lime and green chilli for a bright, cooling contrast. Courtesy of Great British Chefs.
- Time: 30 min
- Servings: 2
Source: Tilda Rice UK
Ingredients
- For the chicken curry
- of neutral oil
- onion, finely chopped
- garlic cloves, minced or grated
- knob of ginger, thumb-sized, grated or finely chopped
- ground coriander
- ground turmeric
- Kashmiri chilli powder
- garam masala
- tomato, grated
- of plain yoghurt
- bone-in chicken thighs, skinless
- Salt to taste
- of water
- For the cumin basmati rice
- of ghee, or unsalted butter
- cumin seeds
- of Tilda Pure Basmati Rice
- For the coriander chutney
- small bunch of coriander
- green chilli
- juice of half a lime, plus extra for serving
- of yoghurt