Kombdi tahari recipe

Marinate chicken with ginger garlic paste, yoghurt, red chilli turmeric, salt chopped green chilli, garam masala, and lemon juice for 1 hour

Cut the onion rings, tomato slices. Chop the coriander and mint leaves keep aside.

Heat oil in vessel fry half of the onion rings. Keep aside.

Heat oil in the same vessel, add clove, cardamom, cinnamon, bay leaf, shah jeera. Let the aroma release. Then add sliced onions, saute it for a minute and then add the marinated chicken, tomatoes mix well saute on low flame till tomatoes are soft and oil oozes out. Add little water close and cook on high heat then simmer for 15 minutes or until the chicken is tender.

Open lid, ten add 1 and half times water to rice bring to a boil, add washed and 30 minutes soaked basmati rice add green chilli coriander mint leaves and fried potato cubes, lemon juice, adjust salt proportion and cook.

Mix well and cook on high flame until it starts bubbling. Cover and simmer on low flame for the next 20 to 25 minutes.

Garnish with fried onions. Serve this complete meal on it's own or alongside raita and salad.