# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp plain yogurt
03 - 1 tsp ground turmeric
04 - 1 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp chili powder (optional)
07 - 1 tsp salt
→ Rice
08 - 1.5 cups basmati rice, rinsed thoroughly
09 - 2.5 cups water
→ Vegetables & Aromatics
10 - 2 tbsp vegetable oil or ghee
11 - 1 large onion, finely sliced
12 - 2 garlic cloves, minced
13 - 1 tbsp fresh ginger, minced
14 - 1 large tomato, diced
→ Whole Spices
15 - 1 bay leaf
16 - 4 whole cloves
17 - 4 green cardamom pods
18 - 1 cinnamon stick
→ Garnish
19 - 2 tbsp chopped fresh cilantro
20 - 2 tbsp fried onions (optional)
21 - Lemon wedges
# Directions:
01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt. Mix thoroughly and marinate for at least 10 minutes or up to 30 minutes.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown, about 6 to 8 minutes.
03 - Add minced garlic and ginger to the pot and sauté for 1 minute until fragrant.
04 - Stir in diced tomato and cook for 2 to 3 minutes until softened.
05 - Add bay leaf, cloves, cardamom pods, and cinnamon stick. Stir constantly for 1 minute to release aromas.
06 - Add marinated chicken to the pot and cook for 5 to 7 minutes, until lightly browned and partially cooked.
07 - Add rinsed basmati rice, stirring gently to blend with chicken and spices.
08 - Pour in water, bring to a gentle boil, reduce heat to low, cover tightly, and simmer for 18 to 20 minutes until rice is tender and liquid absorbed.
09 - Remove pot from heat and let stand, covered, for 5 minutes. Fluff rice with a fork before serving.
10 - Top with chopped cilantro, fried onions if using, and lemon wedges. Serve immediately.
