Chicken & marinade
- Chicken Thighs454 g
- Yogurt113 g
- Black Peppercorns10
- Whole cloves5
- Garlic, chopped2 cloves
- Fresh ginger, chopped1-inch piece
- Onions1/2
- Lemon juice1/2 lemon
- Ground cinnamona pinch
- Ground coriandera sprinkle
- Cumina sprinkle
- Poppy Seedsa sprinkle
- Salta spoonful
Biryani components
- Bay Leaves3
- Onions1/2
Step 1: Fry the aromatics & marinate the chicken
Set a cast-iron skillet over medium heat. Add the vegetable oil.
While heating, finely slice half an onion into rings. Add the bay leaves and for 15 seconds. Toss in the sliced onions and fry for 8-10 minutes until lightly browned. Be careful not to burn them!
Meanwhile, add the marinade ingredients (except the yogurt and chicken) to a food processor and pulse until smooth. Place the paste, yogurt, and chicken in a bowl and mix to combine.
Step 1: Fry the aromatics & marinate the chicken
Chicken & marinade
- Chicken Thighs454 g
- Yogurt113 g
- Black Peppercorns10
- Whole cloves5
- Garlic, chopped2 cloves
- Fresh ginger, chopped1-inch piece
- Onions1/2
- Lemon juice1/2 lemon
- Ground cinnamona pinch
- Ground coriandera sprinkle
- Cumina sprinkle
- Poppy Seedsa sprinkle
- Salta spoonful
Biryani components
- Bay Leaves3
- Onions1/2
Set a cast-iron skillet over medium heat. Add the vegetable oil.
While heating, finely slice half an onion into rings. Add the bay leaves and for 15 seconds. Toss in the sliced onions and fry for 8-10 minutes until lightly browned. Be careful not to burn them!
Meanwhile, add the marinade ingredients (except the yogurt and chicken) to a food processor and pulse until smooth. Place the paste, yogurt, and chicken in a bowl and mix to combine.