Herbies Spices Recipes
1 tablespoon natural yoghurt
1 tablespoon Herbie’s Spices Tea & Coffee "Chai" Masala
1 tablespoon Herbie’s Spices Rogan Josh Curry Blend or Korma Curry
1 teaspoon each garlic puree, grated ginger & Herbie's Spices Sea Salt
1 tablespoon vegetable oil
1Kg chicken thighs
12 Herbie’s Spices Saffron Kashmiri Whole Stigma
2 tablespoons warm milk
2 cups basmati rice, rinsed and drained
1 tablespoon currants
2 tablespoons toasted slivered almonds
1 tablespoon ghee or vegetable oil
1 large onion, sliced and sautéed until well browned
Mix yoghurt, tea and coffee masala, curry powder, garlic, ginger salt and oil, and marinate chicken thighs 2 hours or overnight .
Soak saffron in warm milk.
Preheat oven to 180ºC.
Parboil rice in 2 cups boiling water for 6 minutes, drain, then mix currants and nuts through. Spoon half the rice mix into a well-oiled casserole dish.
Brown marinated chicken pieces in ghee until nicely coloured and place over rice. Deglaze the pan with ¼ cup water and pour over chicken.
Spread onion slices over, then cover with remaining rice, pressing down gently with the back of a spoon. Drizzle saffron and milk over rice.
Cover tightly and bake for 40 minutes.