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Masala chicken with herb pilaf

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, D, E
MineralsCopper, Natrium, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50g butter

  2. 2 brown onions, finely sliced

  3. 2 garlic cloves, finely sliced

  4. 1 cinnamon stick

  5. 4 cloves

  6. 5 cardamom pods, bruised

  7. 1 1/2 cups (300g) basmati rice

  8. 3 cups (750ml) vegetable stock

  9. cup flaked almonds, toasted

  10. cup coarsely chopped flat leaf parsley

  11. cup coarsely chopped coriander

  12. 2 tablespoons coarsely chopped chives

  13. salt and pepper, to taste

  14. Masala Chicken

  15. 8 chicken thigh fillets, skin removed and trimmed

  16. cup plain yoghurt

  17. cup green masala paste

  18. cup coriander, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Heat a large frying pan over medium heat. Melt butter, add onion and garlic, cook until golden brown. Stir in spices and cook until fragrant. Stir in rice and then stock, bring to boil and then simmer, covered for 15 minutes or until stock is absorbed and rice is just tender.

  2. Meanwhile, to make marsala chicken combine chicken, yoghurt, marsala paste and coriander in a large bowl. Cook chicken on a preheated char-grill pan for 12-15 minutes or until cooked through. Remove from heat and allow to rest.

  3. Stir almonds and herbs through rice, season with salt and pepper.

  4. Serve herb pilaf topped with chicken.

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