CHICKEN TAHIRI/CHICKEN TEHRI

HEAT 4 TBSP OIL IN A DEGH/POT. TO THIS ADD THE SLICED ONION. SAUTE UNTIL IT TURNS GOLDEN

ONCE BROWN, ADD GINGER GARLIC PASTE. SAUTE FOR 30 SECONDS

ADD THE TOMATOES, RED CHILLI POWDER, TURMERIC POWDER, CORIANDER POWDER & 1 TBSP SALT

MIX WELL. SAUTE UNTIL THE OIL SEPARATES FROM THE MASALA

ONCE TOMATOES ARE DONE, ADD THE CHICKEN, CURD & HALF OF THE CORIANDER & FRESH MINT LEAVES.

ADD GARAM MASALA POWDER & GIVE IT A GOOD STIR. SAUTE ON HIGH FLAME TILL THE CHICKEN PIECES CHANGES COLOUR.

LOWER THE FLAME. COVER THE PAN & COOK FOR 5 MINUTES.

NOW ADD WATER (SHOULD BE DOUBLE THE AMOUNT OF RICE) & SLIT GREEN CHILLIES. ALSO ADD SHAHI JEERA & STAR ANISE.

ADD THE REMAINING CORIANDER & MINT LEAVES. BRING THIS TO A BOIL.

WHEN IT STARTS TO BOIL, COVER THE PAN & LET IT COOK FOR 10 MINUTES.

AFTER 10 MINUTES, CHICKEN IS 60-70% DONE. ADD THE SOAKED BASMATI.

1 & HALF TBSP SALT OR ADJUST AS PER TASTE

GENTLY STIR EVERYTHING & LET IT COME TO A BOIL. COVER & COOK UNTIL RICE & CHICKEN IS DONE.

SERVE WITH CURD & KACHUMBAR