One Pot Chicken Tikka Rice

In a bowl, combine boneless chicken thighs with mustard oil, hung curd, ginger-garlic-chili paste, tomato paste, and all the powdered spices.

Add finely chopped mint, coriander leaves, and lemon juice. Mix everything thoroughly until the chicken is well-coated. Let it marinate.

In a hot pan with oil, fry thinly sliced onions until they are golden brown and crispy. Remove them and set aside.

In the same oil, add whole spices like bay leaves, cinnamon stick, green cardamoms, cloves, and shah jeera. Sauté for a moment.

Add the marinated chicken to the pan and cook until it's tender and the oil separates.

Stir in honey and a portion of the fried onions. Cook for another minute, then remove the chicken from the pan, leaving the gravy.

Add soaked long-grain basmati rice to the gravy in the pan.

Pour in water, add ghee, and season with salt. Bring to a boil and cook until most of the water is absorbed.

Sprinkle chopped mint and coriander leaves over the rice.

Layer the cooked chicken back on top of the rice. Garnish with more fresh herbs and the remaining fried onions.

For a smoky flavor, place a piece of hot charcoal on foil, add kewra water, drizzle ghee, cover the pan immediately, and cook on low heat for 15-20 minutes.