Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

1 large onion, finely chopped

2 cloves garlic, minced

1 inch ginger, grated

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

1 cup basmati rice

2 cups chicken broth

1/2 cup heavy cream

2 tablespoons vegetable oil

1 teaspoon turmeric powder

1 teaspoon garam masala

1/2 teaspoon red chili powder (adjust to your spice preference)

1/2 teaspoon cumin powder

1/4 teaspoon black pepper

1/4 cup chopped cilantro, for garnish

Salt to taste

2 tablespoons butter

1/2 teaspoon saffron threads (optional, for color and flavor)

1/4 cup chopped green chilies (optional, for extra heat)

Instructions

Step 1: In a large bowl, combine the cubed chicken with 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/4 teaspoon cumin powder, and 1/4 teaspoon black pepper. Mix well.

Step 2: Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides (8-10 minutes). Work in batches if necessary.

Step 3: Remove chicken from pot and set aside.

Step 4: Add remaining 1 tablespoon vegetable oil to the pot. Add chopped onions and sauté until translucent and slightly golden (5-7 minutes).

Step 5: Add minced garlic and grated ginger; sauté for 1 minute until fragrant.

Step 6: Stir in red chili powder (if using), garam masala, and remaining 1/2 teaspoon turmeric powder. Cook for 30 seconds, stirring constantly.

Step 7: Add crushed tomatoes and tomato sauce; stir well. Bring to a simmer.

Step 8: Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally.

Step 9: If using saffron, add during the last 5 minutes of simmering.

Step 10: If using green chilies, add during the last 5 minutes of simmering.

Step 11: Rinse basmati rice under cold water until water runs clear.

Step 12: Add rinsed rice to the simmering sauce; stir gently.

Step 13: Pour in chicken broth; season with salt. Bring to a boil.

Step 14: Reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until rice is cooked through and liquid is absorbed. Do not lift the lid.

Step 15: Once rice is cooked, gently stir in cooked chicken and heavy cream. Mix carefully.

Step 16: Remove from heat; let rest, covered, for 5 minutes.

Step 17: Stir in 2 tablespoons butter before serving.

Step 18: Garnish with chopped cilantro. Serve hot.

Tips & Variations

For a richer flavor, toast the basmati rice lightly in the pot before adding liquid.

Adjust the red chili powder and green chilies according to your preferred spice level.

Substitute heavy cream with coconut milk for a dairy-free version.

Use boneless chicken thighs instead of breasts for a juicier texture.

Adding a squeeze of lemon juice before serving brightens the flavors.

FAQs

Can I use a different type of rice?

Basmati rice is preferred for its aroma and texture, but you can use other long-grain rice varieties. Adjust the cooking time and liquid amount accordingly to ensure the rice cooks through.

Is this recipe spicy?

The spice level can be easily adjusted by altering the amount of red chili powder and green chilies. For a milder dish, reduce or omit these ingredients.