|1||green chili pepper|
|¼ tsp||ground cumin|
|1 tsp||chili powder|
|300 g||chicken breast|
|1 tbsp||vegetable oil|
|½ tsp||cumin seeds|
|1 tbsp||tomato paste|
|mint for garnish|
|cilantro for garnish|
Peel and chop ginger and garlic. Halve, deseed, and chop green chili. Wash and chop cilantro and mint. Add ginger, garlic, chili, cilantro, and mint to a tall container. Add turmeric, ground cumin, chili powder, and yogurt. Blend until smooth and combined.
Cut chicken into bite-sized pieces. Transfer to a bowl and add marinade. Set aside for 4 hrs.
Add rice to a large pot. Add bay leaves, cardamom pods, and caraway and cover with water. Bring to a boil and let simmer for approx. 10 min. Drain over a sieve and remove bay leaves and cardamom pods.
Peel and finely dice onion. Heat oil in a frying pan. Add onions and sauté for approx. 2 min. Add cumin seeds, chicken, tomato paste, and masala. Stir to combine and cook for approx. 8 min. Season to taste with salt.
Mix saffron and milk. Pour over rice. Garnish with mint and cilantro. Season with salt and enjoy!