• 1 Cup Basmati Rice
  • 1 1/2 Tablespoons Canola Oil
  • 1 1/2 Kg boneless skinless Chicken Thighs
  • Salt and Pepper
  • 1/2 onion diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 1/2 teaspoon Masala and Chilli powder
  • 1 1/2 teaspoon ground tumeric
  • 1 cup tomato sauce
  • 1 cup chicken stock
  • 1/2 heavy cream
  • 2 tablespoons herbs


In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat canola oil in a large stockpot or oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in heavy cream until heated through, about 1 minute.
Serve immediately with rice, garnished with cilantro, if desired.

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