Chicken Tahari ASMR Cooking | "Flavorful Delight: Chicken Tahari - A Taste of South Asian Cuisine"

Chicken Tahari is a delicious and flavorful rice dish that is popular in South Asian cuisine. Here's a recipe for making Chicken Tahari:

Ingredients:

2 cups basmati rice
500 grams chicken, cut into pieces
2 onions, thinly sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
2 green chilies, slit
1 tablespoon biryani masala powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 cup yogurt
4 cups chicken broth or water
1/4 cup chopped fresh coriander leaves
1/4 cup chopped mint leaves
4 tablespoons ghee or oil
Salt to taste
Instructions:

Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

In a large pot or deep pan, heat the ghee or oil over medium heat. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.

To the remaining onions in the pot, add the ginger-garlic paste and green chilies. Sauté for a minute until fragrant.

Add the chicken pieces to the pot and cook until they are browned on all sides.

Add the chopped tomatoes and cook until they turn soft and mushy.

In a small bowl, mix together the biryani masala powder, turmeric powder, red chili powder, cumin powder, coriander powder, and yogurt to form a paste. Add this paste to the pot and mix well, coating the chicken and onions with the spices.

Cook for a few minutes, allowing the spices to blend with the chicken.

Add the soaked and drained rice to the pot and gently mix it with the chicken and spices. Be careful not to break the rice grains.

Pour in the chicken broth or water and season with salt according to your taste. Stir gently.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring the rice while it cooks.

Once the rice is cooked, remove the pot from the heat and let it rest for 5 minutes.

Fluff the rice with a fork and garnish with the reserved fried onions, chopped coriander leaves, and mint leaves.

Chicken Tahari is ready to be served. Serve it hot with raita (yogurt dip) or any curry of your choice.

Enjoy your homemade Chicken Tahari!

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