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- serves 8, prep 30 min, cook 60 min
- 1/4 cup vegetable oil
- 1 large white onion, sliced
- 20 leaves mint
- 1/2 cup fresh cilantro
- 12-13 green thai chilies
- 1 whole chicken, skin removed, divided into pieces on the bone
- 5 tbsp prepared ginger garlic paste
- 4 tbsp garam masala
- 1 tbsp cayenne
- 2 tsp Indian red chili powder
- 2 tsp cumin powder
- 1 1/2 tbsp coriander powder
- 1 cup yogurt
- 4 star anise pods
- 2 large bay leaves
- 3 cups Basmati rice, washed at least twice
- 1/2 cup ghee
- salt to taste
- 2 cups yogurt
- salt to taste (1 tsp)
- fresh cilantro, chopped (2 tsp)
- 20 cloves
- 2 tbsp black cumin seeds
- Rakesh’s Recommended Basmati Rice Brands (rice grains should reach close to 1 inch when cooked):
View Full Recipe at chaos in the kitchen
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