My Favorite Chicken Recipes from All Over India

chicken-tikka

Indian chicken dish are famous world over for mouth watering tandoori varities, curries, tikkas and gravies. Chicken tikkas and pakoras are served as starters. While butter chicken, chicken curry, chicken chettinad are served in main course or an accompaniment. India is so large, every region has it’s very own style of cooking even though the basic spices are the same. Due to religious reasons, a lot of people in India do not eat beef. For the very same reason, a lot do not eat pork. This makes chicken a very popular meat indeed. Some of India’s most popular foods are chicken based. Here are some of the exotic indian chicken recipes.

Maharashtrian Chicken Curry

Ingredients:

* 1 kg chicken pieces of your choice, skin removed
* 2 tbsps vinegar
* 2 large onions cut into quareters
* 3 tbsps coconut powder/ fresh grated coconut
* 1 tbsp garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp garam masala
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 1 cup coconut milk
* 2 large tomatoes chopped fine
* 2 green chillies slit lengthwise (optional)
* 2 large potatoes, peeled and cut into 2″ cubes
* Salt to taste
* Chopped fresh coriander to garnish

Preparation:

* Wash the pieces of chicken and put into a large plastic bowl. Pour the vinegar over the pieces and mix well to ensure all the pieces are well coated with vinegar. Keep aside for 10 minutes. Wash well under running water. This gets rid of any excessive poultry smell and taste! Keep pieces aside for later.
* Put the chopped onion, coconut powder, ginger and garlic pastes, powdered spices into a food processor and grind to a smooth paste using as little water as possible.
* Heat the oil in a deep pan on a medium flame. Add the above paste to the hot oil and fry till the oil begins to separate from the masala. Stir frequently to prevent the masala from burning. Now add the chicken and fry till pieces turn opaque (whitish).
* Add coconut milk, green chillies and potatoes. Season with salt to taste. Stir well.
* Cook till the chicken and potatoes are done. This dish should have a medium-thick gravy so if it is less add warm water and cook for a few minutes. If gravy is too thin, boil some off.
* Now add chopped tomatoes and cook for 2-3 minutes.
* Turn heat off and gently spoon curry into serving dish.
* Garnish with chopped fresh coriander leaves and serve with rice and a green salad or a simple vegetarian side dish.

Chicken Curry

This most basic of chicken recipes is also one of the tastiest! Serve Chicken Curry with hot Chapatis (Indian flatbread) or plain boiled rice.
Ingredients:

* 1 kg chicken pieces of your choice, skin removed
* 2 large onions sliced thin
* 2 large tomatoes diced
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 2 tsps garam masala powder
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* Chopped coriander to garnish

Preparation:

* Heat the oil in a pan and fry the onions till golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off fire.
* Grind the onions into a smooth paste in a food processor. Remove into a separate container.
* Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.
* Heat the remaining oil again and add the onion paste. Fry for 2-3 minutes. Now add the tomato paste and all the spices. Mix well.
* Fry the masala till the oil begins to separate from it.
* Add the chicken to the masala and brown well.
* Add 1 1/2 cup of hot water to the chicken, simmer and cover. Cook till the chicken is tender.
* Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

Chicken Tikka Masala

Ingredients:

* For marinade:
* 1 cup fresh yogurt (should not be sour)
* 1 cup finely chopped fresh coriander leaves
* 2 tbsps ginger paste
* 3 tbsps garlic paste
* 3-4 tbsps garam masala
* 6 peppercorns/ 2 dry red chillies
* 3 tbsps lime/ lemon juice
* 1/2 tsp orange food coloring
* 1 kg chicken (breast or thigh) skinless and cut into 2″ chunks
* For the gravy:
* 2 medium-sized onions finely chopped
* 6 cloves garlic chopped fine
* 5 pods cardamom
* 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
* 2 tbsps garam masala
* 2 tsps soft brown sugar
* 1 cup single cream
* 3 tbsps almonds blanched and ground to a paste
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* Salt to taste

Preparation:

* Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
* Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
* Thread the chicken onto skewers and keep ready.
* Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
* To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
* Now add the cardamom and the garlic. Fry for 2-3 minutes.
* Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
* Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
* Add the cream and mix well. Turn off the flame.
* Garnish the dish with chopped coriander leaves and serve hot with Naans.

Chicken Jalfreizi

Ingredients:

* 1 kg chicken – use boneless breasts or thighs diced into 2″ pieces
* 3 tbsps vegetable/canola/sunflower cooking oil
* 2 onions chopped fine
* 3 green chillies slit into half (remove seeds to reduce the spiciness)
* 1 tsp ginger paste
* 2 tsps garlic paste
* 1 1/2 cans (420 gms/ 0.96 oz each can) of diced tomatoes
* 2 tsps coriander powder
* 1 tsp cumin powder
* 2 tsps garam masala
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder (optional)
* Salt to taste
* 2 red bell peppers cut into 2″ cubes

Preparation:

* Heat the oil in a heavy-bottomed,deep pan. Add the onions and fry till light brown.
* Add the green chillies, ginger and garlic pastes and fry for 2 minutes.
* Add the powdered spices – coriander, cumin, garam masala, turmeric, red chilli powder and fry till the oil starts to separate from the masala.
* Add the chicken and tomatoes and fry till the chicken turns opaque and is sealed.
* Add a cup of water, salt to taste, cover and cook till the chicken is almost done. This dish should have very little gravy so only add more water if needed to cook the chicken some more.
* Add the red bell peppers and mix well. Cook for 2 minutes and turn off the flame.
* Serve hot with Peas Pulao, chapati or paratha.

Chicken Karahi / Chicken Kadai

Ingredients:

* 1/2 kg chicken (I like to use skinless, boneless chicken, usually thigh fillets) cut into 2″ pieces
* 3 tbsps fresh yogurt (not sour)
* 2 tbsps Tandoori Masala (see link below for recipe to make your own)
* 1 tsp coriander powder
* 1 tsp cumin powder
* 1 tsp garlic paste
* 1 tsp ginger paste
* Salt to taste
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* 2 medium-sized onions chopped fine
* 2 tbsps tomato ketchup
* Salt to taste
* Chopped fresh coriander to garnish

Preparation:

* Put the chicken, yogurt, Tandoori Masala, spices and ginger and garlic pastes into a large mixing bowl. Stir to blend all ingredients and coat the chicken completely. Keep aside to marinate for 1 hour.
* After an hour, heat the cooking oil in a wok, on high heat. When the oil is hot, add the onion and stir fry till soft.
* Now add the chicken pieces. Reserve the marinade for a little later. Fry the chicken till sealed and opaque. Now add the marinade and tomato sauce. Stir well and season as and if required. Cook till chicken is done.
* Remove from fire and garnish with chopped fresh coriander.
* Serve piping hot with fresh Chapatis or Parathas!

Stuffed Roast Chicken

Ingredients:

* 1 whole chicken – roughly 1.5 kg/ 3.3 lbs in weight
* For the marinade: 2 tbsps fresh unsweetened yogurt
* 2 tbsps lime/ lemon juice
* 2 tsps garlic paste
* 1 tsp ginger paste
* 1/2 tsp red chilli powder
* 1/2 tsp turmeric powder
* 1/2 tsp salt
* For the filling: 3 tbsps vegetable/canola/sunflower cooking oil
* 3/4 tsp cumin seeds
* 2 medium-sized onions chopped fine
* 2 tsps garlic paste
* 1 tsp ginger paste
* 1 tbsps coriander powder
* 1 tsp cumin powder
* 1 tbsp garam masala (see link below for recipe)
* 300 gms minced/ ground meat – you can use beef or lamb
* Salt to taste
* 2 medium-sized tomatoes chopped fine
* 1 cup fresh/ frozen peas
* 1 cup chopped potatoes – 1″ cubes – (skin removed)
* 1 tsp lime/ lemon juice
* 1/4 cup chopped fresh coriander leaves
* 3 tbsps vegetable/canola/sunflower cooking oil to drizzle on chicken when roasting

Preparation:

* Wash chicken, remove innards. When done, pat dry.
* Put all the ingredients for the marinade in a large, deep bowl. Mix well. Put the whole chicken into this marinade and coat well with it. Cover the dish with cling wrap and keep aside for 2-3 hours in the refrigerator.
* While the chicken marinates, you can prepare the filling. Heat 3 tbsps of cooking oil in a wok or deep pan, on medium heat.
* Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden colour.
* Add the ginger and garlic pastes and fry for 1 minute.
* Add the minced meat and all the powdered spices – coriander, cumin, garam masala and salt to taste.
* Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
* Add the tomatoes, peas and potatoes, stir and cook till the potatoes are soft.
* Turn the fire off and add the lime juice and chopped coriander leaves. Mix well.
* Preheat oven to 175 C/ 350 F/ Gas Mark 4.
* Remove the marinated chicken from the refrigerator and fill the stomach cavity with the minced meat stuffing. Try and get all the stuffing in if possible.
* Put in a baking/ roasting dish and drizzle all over with cooking oil.
* Roast the chicken, uncovered for 1 hour and 15 minutes (75 minutes). It will ideally, be golden in color by now.
* Serve piping hot with Lachcha Paratha!

Butter Chicken / Murg Makhani

Ingredients:* 1 kg boneless chicken skin removed
* Juice of 1 lime
* Salt to taste
* 1 tsp red chilli powder (adjust to suit your taste)
* 1 cup fresh yoghurt (must not be sour)
* 2 tsps garam masala
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/4 tsp turmeric powder
* 8-10 peppercorns
* 6 cloves
* 1″ stick of cinnamon
* Seeds from 3-4 pods of cardamom
* 2 bay leaves
* 8-10 almonds
* 2 onions chopped
* 2 tsps garlic paste
* 1 tsp ginger paste
* 1/2 litre chicken stock
* 3 tbsps vegetable/canola/snflower cooking oil
* 3 tbsps butter
* Salt to taste
* Coriander leaves to garnishPreparation:

* Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
* Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
* Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken. Allow to marinate for another hour.
* Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
* Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
* Now add the chicken stock and remaining part of the mix to the chicken.
* Cook till the chicken is done and the gravy is reduced to half its original volume.
* Melt the butter and pour it over the chicken.
* Garnish with coriander leaves and serve with naans and Kaali Daal.
* For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.

Tandoori Chicken / Tandoori Murgh

Prep Time: 18 hours, 00 minutes
Cook Time: 15 minutes
Ingredients:

* 1 kg chicken pieces of your choice with skin removed
* 6 tbsps Tandoori Masala (see recipe below)
* 1 cup yogurt
* 1 tsp garlic paste
* Salt to taste
* 1 cup vegetable/ canola/ sunflower cooking oil
* 1 tbsp Chaat Masala (available at most Indian grocers) to garnish
* Onion rings to garnish
* Lemon wedges to garnish

Preparation:

* Make shallow diagonal slashes in the chicken pieces and keep aside.
* Mix the Tandoori Masala with the yoghurt, 2 tbsps cooking oil and salt to taste and make a smooth paste.
* Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
* Put all the pices and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12-18 hours.
* Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.
* If you don’t have a grill you can also bake the chicken. Preheat your oven to 180C/ 350F/ Gas Mark 4. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.
* Bake for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked.
* When done, place chicken in a plate or platter and sprinkle Chaat Masala, garnish with lime juice, lime wedges and onion rings. Serve piping hot.

Chettinad Chicken

Ingredients:

* 1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
* 2 large onions sliced fine
* 2 tomatoes chopped fine
* 2 tsps ginger paste
* 2 tsps garlic paste
* 10-15 curry leaves
* 1 tsp chilli powder (optional)
* 1 star anise
* 2 tsps lime juice
* Salt to taste
* 1 tbsp poppy seeds
* 1 tsp coriander seeds
* 1 tsp cumin seeds
* 1 tsp aniseed/fennel seeds
* 3 dry red chillies
* 1″ piece of cinnamon
* 2 cardamom pods
* 3 cloves
* 1/2 cup grated coconut
* 2-3 tbsps vegetable/sunflower/canola oil or ghee
* Chopped coriander leaves to garnish

Preparation:

* Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
* Mix the ginger and garlic pastes with this powder and keep aside.
* In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
* Add the spice paste and star anise and fry for another 2-3 minutes.
* Add the tomatoes and chilli powder and stir well to mix all the ingredients.
* Add the chicken, cover and simmer till it is tender.
* When the chicken is done add lime juice, mix well and turn off the flame.
* Garnish with coriander leaves and serve.

Mughlai Chicken

Ingredients:

* 1 kg boneless chicken skin removed
* 2 onions ground to a paste
* 2 tsps garlic paste
* 1 tsp ginger paste
* 1″ stick of cinnamon
* 5 pods of cardamom
* 1 tsp coriander powder
* 1 tsp cumin powder
* 1 tsp red chilli powder
* 2 tsps garam masala
* 10-15 almonds blanched and skin removed
* 5-6 tbsps thickened/ heavy/ double cream whisked
* 4 tbsps of ghee
* 1 cup chicken stock
* Salt to taste

Preparation:

* Grind the almonds into a fine paste and keep aside.
* Heat the ghee in a pan and fry the onions till they are translucent.
* Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.
* Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala. Add the chicken and fry till sealed (chicken turns opaque).
* Add the stock, salt to taste and cook till the chicken is done.
* Whisk the cream to ensure that there are no lumps in it.
* Add the cream and the almond paste to the chicken and stir well.
* Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately.
* Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven).

Chicken Dhansak

Ingredients:

* 1 cup mixed lentils – toor, masoor, urad and moong (1/4 cup each)
* 500 gms chicken pieces of your choice – boneless
* 10 black peppercorns
* 8 cloves
* 1″piece cinnamon
* 1/4 tsp grated nutmeg
* 1″ piece of mace
* 2 large bay leaves
* 1 star anise
* 3 dry red chillies
* 1 tbsp cumin seeds
* 1 tbsp coriander seeds
* 1/2 tsp fenugreek seeds
* 1 tsp sesame seeds
* 1 tsp turmeric powder
* 1 large bunch each of fresh coriander leaves and fenugreek leaves
* 1/2 bunch mint leaves
* 1 tbsp tamarind paste
* 1 tbsp garlic paste
* 1 tbsp ginger paste
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 litre chicken stock
* Salt to taste

Preparation:

* Wash the lentils well. Put them in a deep pan, add the chicken stock, salt to taste and a cup of water. Boil till the lentils are soft. Add more water if required.
* While the lentils are boiling. Heat a griddle or heavy-bottomed flat pan on a medium flame and dry roast all the spices (except the turmeric and nutmeg) till they begin to release their aroma. Remove from the fire, cool and then grind to a fine powder in a dry coffee or spice grinder. Mix in the turmeric and nutmeg and blend well. Keep aside.
* When the lentils are cooked soft, whisk them to get a smooth soup-like consistency. Keep aside.
* Heat the cooking oil in a pan on a medium flame and when hot, add the fresh coriander, fenugreek and mint leaves to it. Fry till soft. Remove from the fire and cool. Grind into a smooth paste in a food processor.
* Heat a deep, heavy-bottomed pan on a medium flame and add the lentils, ginger, garlic and tamarind pastes and bring to a boil, stirring frequently to prevent sticking. The consistency should always be like a medium-thick soup. Add a cup of water, the spice powder and coriander-fenugreek-mint paste you made earlier, salt if required and the chicken pieces. Mix well.
* Simmer and cook till chicken is done. Add more water to maintain consistency.
* Serve Dhansak hot with Brown Rice and Kachumbar salad.

Chicken Saagwala

Ingredients:

* 1 kg skinless chicken pieces (legs or breasts preferable)
* 3 large bunches spinach
* 3 tbsps vegetable/ canola/sunflower cooking oil
* 5 peppercorns
* 4 cloves
* 4 pods cardamom
* 2 large onions chopped very fine
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 1 tsp coriander powder
* 1 tsp cumin powder
* 1 tbsp garam masala powder
* 2 medium tomatoes chopped fine
* Salt to taste
* A dollop of butter

Preparation:

* Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till cooked.
* Grind the spinach into a paste in a food processor. Keep aside.
* Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned. Remove and keep aside.
* Again heat the same oil, then add the whole spices.
* As the spices turn slightly darker, add the onion, ginger and garlic pastes and fry till the onions are pale golden in colour.
* Add all the other spices – coriander, cumin and garam masala – and fry for 5 minutes.
* Add the tomatoes and fry till the oil begins to separate from the masala.
* Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done.
* Add the spinach now and mix well. Cook till most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter.
* Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).

Chicken Cafreal

Prep Time: 10 hours,
Cook Time: 10 minutes
Ingredients:

* 1 whole chicken butterflied (see link for How to Butterfly a Chicken below)
* 6 dry red chillies
* 3 green chillies
* 6 peppercorns
* 30 cloves of garlic
* A thumb-sized piece of ginger
* Juice of 1 large lemon/ 2 limes
* Salt to taste
* Cooking oil (vegetable/ canola/ sunflower) to deep fry (traditional method is deep frying, you can also grill)

Preparation:

* Wash the chicken well and pat dry. Now rub all over with the lime/ lemon juice mixed with salt to taste. Pour remainder of juice over the chicken and allow to sit for 30 minutes. While the chicken is in the lime juice, grind all the other ingredients together into a thick paste.
* Apply this paste all over the chicken, cover and allow to marinate in the refrigerator for 8-10 hours.
* Now cut the chicken into pieces (size to suit your preference).
* Heat the oil to deep fry the chicken, on a medium flame. Add the chicken to this oil (use a splatter cover to protect yourself from splashing oil) and fry till golden. You can also grill the chicken if you so prefer.
* Serve piping hot with a fresh, green salad.

Mughlai Biryani

Ingredients:

* For the meat: 1kg lamb/ chicken cut into 2″ pieces (if using chicken, use breast or thigh fillet)
* 4 large onions sliced thin
* 2 tsps garlic paste
* 2 tsps ginger paste
* 1/2 cup almonds
* 6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
* 1″ stick of cinnamon
* 5 cloves
* 3 pods cardamom
* 8 peppercorns
* 1 tsp coriander powder
* 1 tsp cumin powder
* 1 tsp garam masala
* 1 cup yoghurt
* Juice of 1 lime
* 1 cup chicken/ beef stock
* 2 tbsps finely chopped coriander leaves
* 2 tbsps finely chopped mint leaves
* Salt to taste
* For the rice: 2 cups Basmati rice
* Hot water
* Salt to taste

Preparation:

* Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!
* Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.
* Wash the rice in a sieve and add enough water to fully cover the rice – at least 4″ over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.
* Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized – golden brown. Drain and keep aside on paper towels for later use.
* Heat 3 tbsps of oil in another pan and add the whole spices – cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
* Add the 2 remaining onions and fry till they are translucent.
* Add the ginger-garlic-almond paste and fry for 2-3 minutes.
* Add all the spice powders – coriander, cumin and garam masala and mix well.
* Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
* Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
* Cover the pot and allow to cook till the meat is tender.
* Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
* Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
* Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.

Green Chicken Pulao

Ingredients:

* 1kg chicken pieces of your choice
* 1 large bay leaf
* A pinch of turmeric
* 1 large bunch coriander, roots and thick stems removed
* 1 large bunch mint, roots and thick stems removed
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 3 cloves
* 3 large onions sliced thin
* 1 tbsp garlic paste
* 2 tsps ginger paste
* 2 cups coconut milk (approx)
* 2 cups Basmati rice
* Salt to taste
* Chopped fresh coriander to garnish
* Lime/ lemon wedges to squeeze over Pulao and garnish

Preparation:

* Wash and then grind the coriander and mint leaves together in a food processor to get a smooth paste. Add as little water as possible to do this.
* Cook the chicken with 2 cups of water, salt to taste and a pinch of turmeric till tender. This is quickest when done in a pressure cooker.
* When cooked, remove from the pressure cooker and keep the stock from the chicken aside.
* Heat the oil in the pressure cooker, add the cloves and then the sliced onions. Fry onions till soft.
* Add the ginger, garlic pastes and the mint-coriander paste. Stir and fry for 2 minutes.
* Pour in the coconut milk and stock. The correct ratio is one cup of rice to 1 cup of stock and 1 cup of coconut milk. Bring to a boil.
* Once boiling, add salt to taste, the meat and rice.
* Close the pressure cooker and cook on high till the first steam release (whistle). Reduce to a simmer and cook till another steam release/whistle.
* Release steam and open pressure cooker.
* Spoon onto plates, garnish with the chopped coriander and a squeeze of lime/lemon and serve.