Indian Chicken Curry Pilaf

Dive into the rich, aromatic world of Indian cuisine with this delightful Indian Chicken Curry Pilaf, a one-pot wonder that's brimming with warm spices, tender chicken, and fragrant basmati rice. Combining the hearty flavors of a classic chicken curry with the comforting texture of a pilaf, this dish is a symphony of cumin, cinnamon, cardamom, and garam masala, perfectly balanced with the tang of yogurt and the subtle heat of red chili. The rice absorbs the savory chicken stock and spice-infused curry, creating a fluffy, flavor-packed base. Finished with a sprinkle of fresh cilantro, this easy yet impressive recipe is perfect for vibrant weeknight dinners or special occasions. Simple prep, bold taste—your kitchen will transport you straight to the heart of India!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 2 cups Basmati rice
• 1 large Onion
• 1 large Tomato
• 3 cloves Garlic
• 1 inch piece Ginger
• 0.5 cup Plain yogurt
• 2 tablespoons Vegetable oil
• 1 tablespoon Ghee (optional)
• 1 teaspoon Cumin seeds
• 1 piece Cinnamon stick
• 3 pieces Green cardamom pods
• 4 pieces Cloves
• 1 piece Bay leaf
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 4 cups Chicken stock (or water)
• 2 tablespoons Fresh cilantro leaves
• 1 teaspoon Salt

Directions

Step 1

Rinse the basmati rice in cold water until the water runs clear, then soak it for 30 minutes. Drain and set aside.

Step 2

Finely chop the onion, tomato, garlic, and ginger. Set aside.

Step 3

Cut the chicken thighs into bite-sized pieces.

Step 4

Heat the vegetable oil and ghee in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 5

Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté until aromatic, about 30 seconds.

Step 6

Add the chopped onion and cook until golden brown, stirring frequently, about 8-10 minutes.

Step 7

Stir in the garlic and ginger, sautéing for 1-2 minutes until fragrant.

Step 8

Add the tomato and cook until softened and the oil begins to separate from the mixture, about 5 minutes.

Step 9

Mix in the turmeric, coriander powder, red chili powder, and garam masala. Sauté for 1 minute to toast the spices.

Step 10

Lower the heat and stir in the yogurt. Cook for 2 minutes, stirring constantly to prevent curdling.

Step 11

Add the chicken pieces and salt, stirring to coat the chicken in the spice mixture. Cook for 5 minutes.

Step 12

Pour in the chicken stock (or water) and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes to slightly reduce the liquid.

Step 13

Gently stir in the soaked and drained basmati rice, ensuring it is evenly distributed.

Step 14

Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes, or until the rice is fully cooked and the liquid is absorbed.

Step 15

Turn off the heat and let the pilaf rest, covered, for 5 minutes.

Step 16

Fluff the rice gently with a fork, garnish with fresh cilantro leaves, and serve hot.

Nutrition Facts

Serving size	2486.7 grams (2486.7g)

Amount per serving	% Daily Value*
Calories	2062

Total Fat 99.60g	128%
Saturated Fat 28.10g	141%
Polyunsaturated Fat 17.00g
Cholesterol 483mg	161%
Sodium 8012mg	348%
Total Carbohydrate 169.90g	62%
Dietary Fiber 14.10g	50%
Total Sugars 35.80g
Protein 134.40g	269%

Vitamin D 59IU	294%
Calcium 616mg	47%
Iron 20mg	108%
Potassium 2686mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 25.4%

Carbs: 32.2%