• In a pan, heat oil, add bay leaves, royal cumin, cinnamon, cardamom and cloves. After about half a minute, add slices onion. Sauté until golden brown. • Add chicken, ginger garlic paste and salt. Mix everything on low flame. • Note – chicken should be washed and dried out properly. • Turn the flame high and fry the chicken for 5 to 6 minutes. • Adjust the flame low. Add turmeric powder, kashmiri chilli powder, coriander powder, cumin powder and water. • Tip – while adding spices, always mix water to avoid the burning of spices. Burning of spices can give a sour taste to your dish. • Turn the flame high and roast spices and chicken well. • Turn the flame low, add sliced tomatoes and cook for 8 to 10 minutes. • Add curd, coriander and mint leaves, salt, green chillies. Turn the flame high and cook for 1 to 2 minutes. • Add water and let the water boil on high flame. • Basmati rice should be soaked about 1 hour before. • When the gravy starts boiling, add the soaked rice, garam masala powder and mix everything well. • Squeeze 1 tsp lemon juice, mix and cook on high flame for 5 to 7 minutes. • Turn the flame low, cover with lid and cook for 10 to 12 minutes. • Serve your chicken tahari hot with raita!
