Mandira’s Murgh Basanti

For this year’s Surrey Day, our special chicken dish is Mandira’s Murgh Basanti. This dish is all about freshness and celebrating the change in seasons, in our beautiful county. To showcase the diversity of our County. For this recipe we have used chicken from Brightleigh Farm, Outwood.

Ingredients

• 8 boneless thighs or four chicken breast fillets cut into pieces or mixture of both
• 1 tbs ginger garlic paste
• 1 small onion finely chopped
• 1 tsp turmeric powder
• 1 tsp curry powder
• 1/2 tsp chilli powder (adjusted to your taste)
• 1/2 bunch chopped fresh coriander leaves
• 1 pot natural yoghurt
• Dash of Salt to season
• 2 cups Basmati Rice
• 1 pack Mandira's Kitchen Raita Mix
• 1 grated beetroot
• 1 jar Madira's Kitchen Gin & Orange Chutnet
• 1 pack poppadums

Preparation

1. To make the marinade: take half of the natural yoghurt and add the dry spices (turmeric, chilli powder and curry powder) and a pinch of salt. Place chicken in the marinade and set aside in the fridge for about 30 minutes.
2. To make the curry: fry the onions, ginger garlic paste, tomatoes, and fresh green chilli in the ghee (or oil) – until the onions are soft.
3. Add the marinated chicken, with a little water – fry until the chicken starts to turn colour. Turn down the heat, and place a lid on top, and leave to simmer for about 20 minutes until the chicken is cooked through.
4. Add the fresh coriander before serving, and for extra decadence, once the curry is cooked swirl a tablespoon of ghee through the curry.
5. To make the rice: heat 2 tsp ghee or oil in a heavy-bottomed pan until smoking. Add the sugar and cook until caramelised and brown. Add the cumin and cook for a few seconds until it splutters. Add the rice and stir until the spices and oil coat the rice. Add a pinch of salt and 4 cups water, the peas, cover and cook undisturbed for 15 mins on a low heat. Fluff up with a fork and serve.
6. To make the raita: add the raita mix (to taste) to natural yoghurt, and swirl through the grated beetroot
7. Serve the Murgh Basanti, along with the rice, raita, poppadums and chutney, and garnish with fresh slices tomato, onions and coriander. Enjoy!