Ingredients
For The Marinade:
- 1/2 cup + 2 tablespoons plain Greek yogurt
- 1/2 tablespoon fresh garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 teaspoon chili powder
- 2 1/4 teaspoons garam masala
- 1/4 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 cup lemon juice
- 1 1/4 teaspoons sea salt divided
- 2 1/2 pounds chicken thighs
For The Casserole:
- 1 1/2 tablespoons ghee
- 1/2 large onion thinly sliced
- 1 box strained tomatoes 26.46 ounces, about 1 1/3 cups
- 1 cup + 2 tablespoons full-fat coconut milk
- 1 1/2 cups white jasmine rice
- 3/4 cup cilantro roughly chopped
- 1/2 cup golden raisins
Instructions
Make The Marinade:
- In a large bowl, whisk together the Greek yogurt, garlic, ginger, chili powder, garam masala, cardamom, cumin, turmeric, lemon juice, and 1/2 teaspoon of the salt, reserving the rest for later.
- Roughly chop the chicken thighs and place them in the yogurt mixture, stirring so they are evenly coated. Cover and refrigerate at least 6 hours, up to overnight.
Make The Casserole:
- Once the chicken has marinated, heat the ghee in a large, nonstick, high-sided pan over medium/high heat. Add the onion and cook until tender, about 3-5 minutes.
- Scrape the chicken and the marinade into the pan. Cook until the chicken is tender, stirring frequently, about 5-10 minutes.
- Stir in the strained tomatoes, coconut milk, rice, and remaining salt until well combined. Bring the mixture to a boil. Stir constantly as it boils for 3 minutes to prevent the bottom from burning.
- Reduce the heat to medium/low. Cover and cook an additional 20 minutes, or until the rice is tender.
- Stir in the cilantro and golden raisins.
- Remove from heat and serve immediately.