Ingredients: Serves 4

• 2 large onions, diced
• 3 tablespoons ghee or unsalted butter
• 1 tablespoon baharat (if you can’t get this combine: 1 tablespoon black peppercorns with 1 tablespoon cumin seeds, 2 tsp coriander seeds, 1 cinnamon stick (about 2 inches long), 1 tsp whole cloves, ¼ tsp green cardamom seeds – roasted. Once cooled, add 1 tbsp paprika powder and ¼ tsp ground nutmeg, then grind)
• 1 tsp turmeric
• 2 tbsp oil
• A combination of chicken thighs, legs and breasts (about 3lbs)
• 1 hot green chilli pepper, de-seeded and diced
• 1 tbsp fresh ginger, minced
• 5 large garlic cloves, thinly sliced
• 2 large tomatoes, diced or a 400g can of diced tomatoes, juices drained
• 2-3 dried limes, several holes punched throughout each one
• 5 green cardamom pods
• ⅛ tsp ground cloves
• 1 stick cinnamon (about 2 inches long)
• 2½ tsp salt
• 600ml chicken stock
• 400g basmati rice (soaked for at least 15 minutes, then rinsed and drained)
• 3 tbsp fresh coriander, chopped
• 2 tbsp fresh parsley, chopped
• Rosewater for sprinkling (optional, but recommended)

Method:

1. Heat the oil in a large Dutch oven, over medium-high heat, and fry the chicken pieces on both sides until the skin is brown and crispy.
2. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.
3. Add the ghee (or butter), reduce the heat to medium, and fry the onions for about 10 minutes.
4. Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.
5. Add the baharat and turmeric and cook for another minute.
6. Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt.
7. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.
8. Add the coriander, parsley and drained rice and stir to combine. Return to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is cooked and has absorbed all the liquid.
9. Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkle with 1-2 tbsp of rosewater (if available).
10. Serve with raita.