- Marinate the Chicken: In a large mixing bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, oil, and all the marination spices. Mix thoroughly until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes.
- Sear the Chicken: Heat 1 tablespoon of ghee or oil in a deep, heavy-based skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces in a single layer. Cook for 3–4 minutes on each side until lightly charred and browned, then remove the chicken and set it aside.
- Sauté the Aromatics: In the same pan with the leftover chicken drippings, melt the remaining ghee or butter. Toss in the whole spices and fry for 1 minute until fragrant. Add the diced onions and green chilies, sautéing for 3–4 minutes until the onions turn soft and translucent.
Rice Bowl With Chicken Chili Onion
৳ 300.00
1:1 Rice Bowl With Chicken Chili Onion combines the smoky, yogurt-marinated goodness of classic Indian tandoori spices with fluffy, fragrant rice. Making this as a one-pot meal allows the rice to soak up all the incredible chicken juices and spices as it steams.
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