|Skinless chicken thighs||1 Kilogram|
|Yogurt||1 Cup (16 tbs)|
|Kashmiri masala||3 Tablespoon|
|Safflower oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, finely chopped|
|Garam masala||3 Teaspoon|
|Tomatoes||3 Medium, chopped|
|Chopped fresh coriander||1⁄4 Cup (4 tbs)|
|Basmati rice||2 1⁄2 Cup (40 tbs), drained, rinsed|
|Boiling water||5 Cup (80 tbs)|
|Fried onions||100 Gram|
|Hard boiled eggs||2|
Trim excess fat from chicken, cut each thigh in 3 small pieces.
Mix chicken, yogurt, 1 1/2 teaspoons salt, only 1 tablespoon kashmiri masala paste in bowl, toss to coat, marinate in refrigerator for 12 hours.
Place chicken pieces on foil-lined tray, brown on both sides under hot grill.
This helps to seal juices.
Heat oil in large thick based pan, add cloves, cinnamon, cardamom.
As cloves pop, add onion, saute until golden brown, add remaining masala paste, garam masala, stir for 1 minute.
Add tomato, stir until thick paste is formed.
Add browned chicken, juices from tray, stir for 2 mins on high, cover, cook on low until chicken is cooked through (approx 8 mins).
Add coriander, stir on high to remove excess liquid.
Remove chicken from pan, set aside.
Leave approximately 2 tablespoons of paste in pan, return pan to heat, add rice, stir for 30 seconds, add boiling water and remaining salt, mix well, bring to boil, adjust salt to taste, cover, simmer on low until all water is absorbed (approximately 20 mins) and rice is cooked.
Spread half of rice evenly on base of serving dish, top evenly with prepared chicken, spread remaining rice evenly on top.
Garnish with sliced boiled egg and sprinkle with fried onion.