Chili Garlic Tawa Chicken & Pulao

By Ranveer Brar · 150 min

Ingredients

Instructions

1. Blend the soaked dry red chillies with the garlic cloves into a smooth, fine paste. Set aside.
2. Mix the chicken thighs with the ginger garlic paste, salt and lemon juice, and marinate. Set aside for a while.
3. Add the first-marinated chicken, mint, coriander stems, 3-4 heaped tbsp of the chilli garlic paste, lemon juice and salt, and mix well. Set aside for a while.
4. For the chutney, blend the green chillies, walnuts, mint, coriander stems with roots, salt, oil and ginger into a smooth, fine paste. Set aside.
5. Heat 1-2 tbsp oil in a shallow tawa or pan, add the marinated chicken and cook for 10-12 minutes until tender, turning it occasionally. Transfer to a tray.
6. For the pulao, heat the leftover oil in a shallow tawa or pan, add 1 heaped tbsp chilli garlic paste and cook for 2-3 minutes.
7. Add 2-3 cups water and bring it to a quick boil.
8. Add the soaked sella basmati rice and salt, mix well, cover with a lid or cooking wrap and cook for 15-20 minutes until the rice is cooked.
9. Drizzle over the roasted garlic oil and mix well. Transfer to a serving dish.
10. For roasted garlic, heat 2-3 tbsp oil in a pan, add the chopped garlic and cook on high heat for 2 minutes until light brown. Transfer to a bowl.
11. For the finish, melt 2-3 tbsp cubed butter in a pan, add the cooked chicken and sear on high heat for 2-3 minutes. Transfer to a serving dish and top with roasted garlic, lemon wedges and coriander sprig, and serve with the pulao and chutney.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GarlicLemonGingerRiceChickenChicken thighWalnut