Description
A rich Indian dish combining chicken in a spiced tomato-cream sauce with fragrant basmati rice, cooked in one pan for cohesive flavor and ease.
Ingredients
4 (12 oz) boneless chicken thighs
1.5 cups (300g) basmati rice
200 ml (1/2 cup) heavy cream or coconut milk
1 large yellow onion, diced
1 tbsp garam masala
3 tbsp unsalted butter or ghee
1 tbsp minced garlic
1 tbsp grated ginger
2 cups crushed tomatoes
Salt and pepper to taste
Instructions
Melt butter in an oven-safe skillet over medium heat until golden. Add diced onion and cook until softened and starting to brown.
Stir in garlic and ginger until fragrant. Add crushed tomatoes and bring to a simmer.
Season chicken with salt and pepper. Layer chicken in the pan and cook 10 minutes per side until browned.
Add rice, garam masala, and simmer for 5 minutes. Stir in heavy cream, salt, and pepper.
Cover and bake at 375°F (190°C) for 25–30 minutes until rice is tender and chicken is fully cooked.
Let stand 10 minutes before serving.
Notes
Use coconut milk for a dairy-free version. Cast iron skillets enhance flavor. Adjust baking time for preferred rice texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg