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.
Ingredients
Metric
Imperial
For the chicken curry
- 2 tbsp of neutral oil
- 1 onion, finely chopped
- 2 garlic cloves, minced or grated
- 1 knob of ginger, thumb-sized, grated or finely chopped
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tomato, grated
- 1 tbsp of plain yoghurt
- 4 bone-in chicken thighs, skinless
- salt to taste
- 100ml of water
For the cumin basmati rice
- 1 tbsp of ghee, or unsalted butter
- 1/2 tsp cumin seeds
- 250g of Tilda Pure Basmati Rice
- 500ml of water
- salt to taste
For the coriander chutney
- 1 small bunch of coriander
- 1/2 green chilli
- juice of half a lime, plus extra for serving
- 1 tbsp of yoghurt
- salt to taste
Method
Begin by making the chicken curry. Heat the oil in a heavy-based saucepan and cook the onions over a medium heat until soft and golden
- 2 tbsp of neutral oil
- 1 onion, finely chopped
Stir in the garlic, ginger and spices and cook for 1–2 minutes until fragrant
- 2 garlic cloves, minced or grated
- 1 knob of ginger, thumb-sized, grated or finely chopped
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp Kashmiri chilli powder
- 1 tsp garam masala
Add the grated tomato and cook down to a thick paste
- 1 tomato, grated
Stir in the yoghurt and season with salt. Add the chicken thighs, turning to coat, then pour in the water. Cover and simmer for 30 minutes, or until the chicken is tender and the sauce is rich
- 1 tbsp of plain yoghurt
- salt to taste
- 4 bone-in chicken thighs, skinless
- 100ml of water
Meanwhile, for the rice, melt the ghee in a pan. Add the cumin seeds and toast until aromatic
- 1 tbsp of ghee, or unsalted butter
- 1/2 tsp cumin seeds
Stir in the rice, 500ml water and a pinch of salt. Bring to a boil, then cover and simmer for 10-12 minutes. Leave to steam with the lid on
- 250g of Tilda Pure Basmati Rice
- 500ml of water
- salt to taste
For the chutney, blitz the coriander, chilli, lime juice and yoghurt with a pinch of salt until smooth and vibrant
- 1 small bunch of coriander
- 1/2 green chilli
- juice of half a lime, plus extra for serving
- 1 tbsp of yoghurt
- salt to taste
Serve the chicken curry with cumin rice, a generous spoonful of coriander chutney, and an extra squeeze of lime
Brought to you by Tilda
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
