450g large chunks chicken breast


1 cloves crushed garlic

50mm piece grated ginger

tsp cayenne

tsp paprika

tsp ground cumin


200ml natural yoghurt

tbs chopped mint

1 lemon juice

1 onion, sliced

75g butter

250g basmati rice – washed and soaked for 30 mins, then drained

500ml chicken stock


2 red chillies

2 cloves crushed garlic

25mm piece ginger - grated

tsp turmeric

tsp garam masala

tbs rose water

2 bay leaves

juice 1 lime

Garnish with crushed pistachios, crispy onions and mint and coriander


1. combine the marinade ingredients and mix with chicken. – cover and chill minimum 2 hours

2. seal the chicken, remove

3. make a paste of the chilli, garlic, ginger, garam and salt

4. fry the onion in butter until soft, then add the paste and cook 5 minutes

5. add the rice and bay leaves, fry for about 3 minutes.

6. In an ovenproof dish, add half the rice, then the chicken, then the rest of the rice

7. Add the stock to cover, season, and cook until done. (about 25 minutes)

8. Sprinkle on rose water,

9. Serve topped with pistachios, herbs and yoghurt