• 4 tablespoons vegetable oil, divided
  • 4 small potatoes, peeled and halved
  • 2 large onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 2 medium tomatoes, peeled and chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground turmeric
  • 2 tablespoons plain yogurt
  • 2 tablespoons chopped fresh mint leaves
  • ½ teaspoon ground cardamom
  • 1 (2 inch) piece cinnamon stick
  • 3 pounds boneless, skinless chicken pieces cut into chunks


  • 1 pound basmati rice
  • 2 ½ tablespoons vegetable oil
  • 1 large onion, diced
  • 5 pods cardamom
  • 3 whole cloves
  • 1 (1 inch) piece cinnamon stick
  • ½ teaspoon ground ginger
  • 1 pinch powdered saffron
  • 4 cups chicken stock
  • 1 ½ teaspoons salt


  1. Heat 2 tbsp of oil in a large skillet.  Fry potatoes in hot oil for 3 – 5 minutes or until lightly brown.  Remove and place on a paper towel lined plate to drain.
  2. Add remaining 2 tbsp of oil to the skillet.  Add onions, garlic and fresh ginger; cook and stir until onions are soft and golden.  Add tomatoes, salt, cumin, chili powder, pepper and turmeric and cook for 5 – 6 minutes while stirring constantly.
  3. Stir in yogurt, ground cardamon and cinnamon stick.  Cover and cook over low heat, stirring occasionally until tomatoes are cooked.  It may require adding some hot water if mixture becomes too dry and starts to stick to pan.
  4. Add chicken and stir well.  Cover and cook over very low heat until chicken is tender for about 30 – 45 minutes.  There should only be a little thick gravy left when the chicken is finished cooking.
  5. Cook rice which chicken is also cooking.  Wash rice well and drain in colander for at least 30 minutes.
  6. Heat oil in a large skillet.  Add onion and cook until golden.  Add cardamom pods, cloves, cinnamon stick, ground ginger and saffron; stir in rice until coated with spices.
  7. Heat stock and salt in a medium pot until hot, then pour over rice and stir well.
  8. Add chicken mixture and potatoes, stirring gently to combine.  Bring to a boil.
  9. Reduce heat to low, cover with lid and steam for 20 minutes without stirring.
  10. Once finished, transfer to a large dish and serve.

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  1. yum!

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