Masala with basmati rice
4 servings
90 minutes
Basmati rice masala is a fragrant and rich dish inspired by Indian culinary traditions. Although categorized under European cuisine, its heart belongs to spicy Eastern flavors. Pieces of chicken soaked in curry and turmeric become tender and flavorful, while the combination of spices—cardamom, cinnamon, and cayenne pepper—adds depth and a warming touch to the dish. Tomatoes add a slight tanginess, while potatoes provide richness. Basmati rice is the perfect complement; its light fluffy texture absorbs the aromatic juices beautifully. This dish is ideal for a cozy family dinner or for exploring the richness of spicy flavors. It should be served hot, generously sprinkled with fresh cilantro to add freshness and highlight the Eastern character of the masala.
1
Remove the skin from the chicken, chop it into large pieces, and marinate for 1 hour in a mixture of curry, turmeric, and salt.
- Chicken thighs: 5 piece
- Curry powder: 1 teaspoon
- Turmeric: 1 teaspoon
- Salt: to taste
2
In an hour, heat vegetable oil in a wok or skillet, add bay leaf, cayenne pepper, and coriander seeds, and sauté for 30 seconds. Then add coarsely chopped garlic, grated ginger, and onion sliced into half-rings; fry for 8 minutes over medium heat while stirring constantly.
- Vegetable oil: 2 tablespoons
- Bay leaf: 3 pieces
- Cayenne pepper: 1 piece
- Cardamom: 5 piece
- Garlic: 4 cloves
- Ginger root: 1 tablespoon
- Onion: 4 pieces
3
Add marinated chicken, fry for 5 minutes, add peeled and crushed tomatoes, salt, mix, add chopped potatoes, pour in water to cover the contents of the wok, cover with a lid and simmer on low heat for 20 minutes. Then add a small stick of cinnamon and crushed cardamom seeds, chopped cilantro, stir and simmer for another 5 minutes.
- Chicken thighs: 5 piece
- Tomatoes in their own juice: 250 g
- Salt: to taste
- Potato: 4 pieces
- Cinnamon: 1 piece
- Cardamom: 5 piece
- Coriander: 1 bunch
4
At this time, cook the rice: first rinse it well with cold water, pour in cold water so that the water level is 2 cm above the rice level, cover with a lid, bring to a boil and cook for 15 minutes on the lowest heat without lifting the lid. Turn off and let it sit for another 5 minutes.
- Basmati rice: 250 g