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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  All Recipes

| 1. Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour. | 2. Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom. | 3. Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil. | 4. Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices. | 5. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). | 6. Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes. | 7. Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes. | 8. Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk yogurt	1	container		103.7	7.922000000000001	5.899	5.525
garlic	6	cloves	crushed	26.82	5.9508	1.1448	0.09
ginger root	2	teaspoons	grated	3.2	0.7108	0.0728	0.03
garam masala	1 1/2	teaspoons		-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
salt	to taste			-	-	-	-
chicken breast half	2	pounds	skinless boneless	1088.0025	0.0	204.0005	23.7547
basmati rice	6	cups		-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
water	7 3/4	cups	divided	0.0	0.0	0.0	0.0
olive oil	1/4	cup	divided	477.36	0.0	0.0	54.0
onion	3		sliced separated	-	-	-	-
tomato	3		sliced	120.6297	26.0694	5.8975	1.3403
clove	6			34.524	8.2568	0.7522	1.6380000000000001
cardamom pod	5			-	-	-	-
cinnamon	3			-	-	-	-
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
masala curry sauce	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.