Chicken Bhuna with Pilau Rice

Succulent marinated chicken breast served with aromatic spiced pilau rice and fresh coriander.

Chicken Main Course Spicy Curry Rice

Estimated Nutrition

Calories

546.5

kcal / serving

2185.8 kcal total

Carbs

78.9g

per serving

315.4 g total

Fat

16.3g

per serving

65.2 g total

Protein

20.6g

per serving

82.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Natural Yogurt

for marinade

Fruits

piece

Lemon

juiced, for marinade

GrainsCereals

400

Basmati Rice

washed well

Meat

225

Chicken Breast

sliced

NutsSeeds

tsp

Garam Masala

added at the end

clove

Garlic

finely chopped, for marinade

0.5

tsp

Turmeric

for marinade

tbsp

Paprika

for marinade

piece

Cardamom

crushed with husk removed, for marinade

0.5

tbsp

Salt

for marinade

tbsp

Chili Powder

ground, for marinade

tbsp

Cumin

for marinade

handful

Coriander

fresh

clove

Garlic

chopped, for rice

0.5

stick

Cinnamon

for rice

piece

Cardamom Pod

for rice

tbsp

Fennel Seed

for rice

OilsFats

Vegetable Oil

for frying chicken

Olive Oil

for frying chicken

Vegetable Oil

for rice

Vegetables

piece

Onion

chopped

Method

Stir in the garam masala and coriander and serve with the rice and naan bread.

Stir in the rice, garlic, cinnamon, cardamom pods, and fennel seeds.

Heat the remaining oils in a non-stick pan and fry the chicken until cooked through.

Turn off the heat and allow the rice to sit for 20 minutes.

Add cold water until it reaches 2.5cm above the rice level and bring to a boil.

Heat 15ml of vegetable oil in a pan and fry the chopped onion.

Combine the yogurt, lemon juice, garlic, and spices to marinade the chicken for 2 hours.

Boil the mixture for 5 minutes then cover the pan with a tight lid.