Yogurt-Marinated Chicken and Whole-Spice Rice

Yogurt-marinated chicken thighs sear in ghee while basmati rice drinks in cinnamon, cardamom, and cloves. It echoes Ghee Smoke Over the Larder, where Ain-i-Akbari clerks locked spice chests like coin in Akbar’s kitchens.

Serves 4

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Ingredients

• 6 bone-in chicken thighs
• 1 cup plain whole-milk yogurt
• 4 cloves garlic
• 1 tbsp fresh ginger
• 1 tsp ground turmeric
• 4 tbsp ghee
• 1 cinnamon stick
• 6 green cardamom pods
• 4 cloves
• 1 tsp black peppercorns
• 1 1/2 cups basmati rice
• 1 medium onion
• 2 3/4 cups water

Instructions

1. 1Mix yogurt, crushed garlic, grated ginger, and turmeric; coat chicken thighs and marinate 30 minutes at room temperature.
2. 2In a large skillet, heat ghee over medium heat and brown marinated chicken on both sides; remove and set aside.
3. 3In the same skillet add remaining ghee, cinnamon stick, cardamom pods, cloves, and peppercorns; toast 45 seconds.
4. 4Add thinly sliced onion and cook until soft and golden.
5. 5Stir in rice and toast 1 minute, then return chicken to pan, add water, and bring to a boil.
6. 6Reduce to low, cover, and steam 18 minutes until rice grains are separate and chicken is cooked through.