Place 1 cup of basmati rice and 1 ½ to 2 cups of water or chicken broth in a large saucepan with a tight-fitting lid (liquid amount depends on how ‘al dente’ you like your rice)
Bring to a boil, stir occasionally
Once the water and rice start to boil, turn the heat down to a low simmer and cover with a tight-fitting lid. Allow to cook for an additional 12 minutes
Remove from heat and let sit covered, ideally for 5 minutes. Fluff the rice
Heat the oil in a non-stick pan over medium heat. Brown the raw chicken and set aside once golden. Sauté the onion until softened and fragrant. Add the garlic and ginger, and sauté for 1–2 minutes. Add the garam masala and cook for an additional minute
Add the peanut butter, milk, and a can of chopped tomatoes. Bring to a simmer
To ensure that the roasted chicken is well-cooked and the sauce thickens properly, the recommended cook time is 30 minutes after adding the chicken to the pan
Serve with perfectly-cooked basmati rice and garnish with peanuts and coriander. You can sprinkle your dish with pepper or lime wedges to enhance the taste
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