One-Pot Chicken Tandoori Rice

Combine all marinade ingredients with the chicken thighs, mix well and let marinate for at least 2 hours or overnight.

Heat a large heavy‑bottomed pot over medium‑high heat and sear the marinated chicken thighs for 6–7 minutes per side until nicely charred; remove the chicken and set aside, keeping the browned bits in the pot.

Add 2 tbsp mustard oil to the same pot, then add the thinly sliced onions and sauté for about 3 minutes until softened.

Stir in the blended tomato paste and cook for another 3 minutes over medium heat.

Add tandoori chicken masala, shahi garam masala, 1 tsp salt and 1 tbsp granulated sugar; sauté for a further minute to release the aromas.

Add the washed and soaked basmati rice and gently coat each grain with the masala mixture.

Pour in 1 l chicken stock, increase the heat to bring to a boil, then reduce to low and cover.

When roughly 80 % of the liquid has been absorbed, return the charred chicken pieces to the pot, add 1 tbsp ghee and gently mix so the chicken juices infuse the rice.

Continue cooking, uncovered if needed, until all liquid is absorbed and the rice is fluffy, about 10–12 minutes.

Garnish with chopped fresh coriander and serve hot with a side of raita.