Ingredients
chicken breasts, skinned and cut into strips
1 tbsp vegetable oil
1 tbsp olive oil
1 tsp garam masala
For the marinade:
6 tbsp natural yoghurt
1 lemon, juiced
2 garlic cloves, finely chopped
½ tsp turmeric
1 tbsp paprika
3 cardamoms, crushed with husk removed
½ tbsp salt
1 tbsp ground chilli
1 tbsp cumin
a handful of fresh coriander
For the rice:
2 cups basmati rice, washed well
1 onion, chopped
1 clove of garlic, chopped
½ cinnamon stick
2 cardamom pods
1 tbsp fennel seeds
1 tbsp vegetable oil
Method
1. Mix the marinade ingredients together and marinade the chicken for 2 hours.
2. Heat 1 tbsp vegetable oil in a pan and fry the onion in a pan.
3. Add the rice, garlic, cinnamon, cardamom and fennel seeds.
4. Add cold water to 1in above the level of the rice and bring to the boil.
5. Boil for 5 minutes and cover with a lid.
6. Turn off the heat and leave for 20 minutes.
7. In a non-stick pan heat the oils and fry the chicken until tender and cooked through.
8. When the chicken is cooked, add the garam masala and chopped coriander and serve with the rice and a warm naan bread.
