1h 30 min 4 servings


  • 100ml natural yoghurt
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 6 boneless chicken thighs, cut into large chunks


  • 300g Basmati rice
  • 60g Lurpak® butter
  • 2 large onions, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 thumb size piece of ginger, peeled and grated
  • 3 cardamom pods
  • 1 small cinnamon stick
  • 2 bay leaves
  • 1 whole Birdseye chilli (optional)
  • 1 tsp turmeric powder
  • 850ml chicken stock
  • 1 small bunch of coriander, roughly chopped
  • 15g mint leaves
  • 15g fresh coriander, roughly chopped
  • 30g whole cashews, lightly toasted and roughly chopped


Mix together the marinade ingredients and the chicken and leave for a minimum of an hour. Preferably overnight.

In a sieve, wash the rice until the water runs clear.

Melt 30g of the butter and cook the marinated chicken over a medium heat for 10 minutes until well coloured. Remove and set aside.

Wipe the pan clean of any burnt bits and then melt the second 30g of butter and fry the onions, garlic and ginger until golden. Stir in the rice and the spices and cook for a further minute. Add the chicken back in the pan and cover with the chicken stock. Cover with a tight fitting lid and bring to the boil. Lower the heat to a minimum and cook the rice for another 10 minutes.

Turn off the heat and let the rice steam for 10 minutes. Stir in the chopped coriander and serve garnished with the mint leaves, coriander leaves and chopped cashew nut.

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