📝 Ingredients

For the Chicken:

• 800g chicken (cut into medium pieces)
• 3 tablespoons oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 3 green chilies, slit lengthwise
• 4 large tomatoes, chopped
• 2 tablespoons red chili powder
• 1 tablespoon turmeric powder
• 1 tablespoon coriander powder
• 1/2 tablespoon cumin powder
• 1/2 tablespoon garam masala powder
• 1/4 teaspoon asafoetida (hing)
• 1/2 cup yogurt
• 2 tablespoons lemon juice
• 1/4 cup fresh coriander, chopped
• 1/4 cup fresh mint, chopped
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup water

For the Rice:

• 2 cups basmati rice
• 5 cups water
• 1 teaspoon salt
• 3-4 green cardamom pods
• 2 bay leaves
• 1-inch cinnamon stick
• 2 cloves
• 1 tablespoon ghee or butter

For Garnish:

• Fresh coriander, chopped
• Fresh mint, chopped
• Fried onions
• Lemon wedges

👨‍🍳 Step-by-Step Instructions

1. Prepare the Rice: Rinse basmati rice under cold water until water runs clear. In a pot, bring 5 cups of water to boil with salt, cardamom pods, bay leaves, cinnamon stick, and cloves. Add rice and cook until just done (about 15-18 minutes). Drain well and drizzle with ghee. Keep warm.
2. Sauté Aromatics: Heat 3 tablespoons oil in a heavy-bottomed pan or pressure cooker. Add sliced onions and fry until golden brown. Add minced garlic and ginger, cook for 1 minute. Add slit green chilies.
3. Add Tomatoes and Spices: Add chopped tomatoes to the pan. Cook for 3-4 minutes until tomatoes become soft. Add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and asafoetida. Mix well and cook for 2 minutes.
4. Add Chicken: Add chicken pieces to the spiced tomato mixture. Stir well to coat the chicken with the spices. Cook for 3-4 minutes on high heat.
5. Add Yogurt: Add yogurt to the chicken. Stir well to combine. Cook for 2-3 minutes.
6. Cook the Chicken: Add 1 cup water and bring to a boil. If using a pressure cooker, close the lid and cook on high heat for 1 whistle, then reduce to low heat and cook for 5-6 minutes. If using a regular pan, reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through and tender.
7. Finish the Dish: Open the pressure cooker or pan carefully. The chicken should be cooked and the gravy should be thick and red. Add lemon juice, fresh coriander, and mint. Adjust salt and black pepper to taste. Cook for another 1-2 minutes.
8. Serve: Serve the spicy red chicken over fluffy boiled rice. Garnish with fresh coriander, mint, fried onions, and lemon wedges.

💡 Chef Tips for Perfect Results

❓ Frequently Asked Questions

📊 Nutrition Information (Per Serving)