Gordon Ramsay's Chicken Biryani
Serves 4
500g boneless and skinless chicken breasts, cut into bite-sized pieces/200ml natural yoghurt/1 tsp ground tumeric/ 1 tsp hot chilli powder/1 tsp garam masala/3cm knob of ginger, peeled and grrated/3 garlic cloves, peeled and finely crushed/ttsp vegatable oil/2 tbsp ghee or melted unsalted butter/2 medium onions, peeled and finely sliced/1 cinnamon stick/5-6 cloves/3 cardamom pods/sea salt and freshly ground black pepper.
Place the chicken in a bowl with the yoghurt, tumeric, chilli powder, garam masala and half the ginger and garlic. Season with a pinch of salt and pepper and mix well to coat the chicken pieces evenly. Cover the bowl with cling film and marinate in the fridge for at least 30 minutes. Heat the oil and one tablespoon of ghee or butter in a heavy based pan and fry the onions, stirring frequently, over a medium heat for about 8-10 minutes until they soften and brown. Remove from the pan with a slotted spoon, squeezing out any excess oil first. Set aside. Add the remaining ghee or butter to the pan and tip in the cinnamon, cloves and cardomom. Fry for 30 seconds until fragrant. Add the remaining garlic and ginger for another minute. Add the chicken and marinade to the pan and stir well. Simmer for about 10 minutes over a medium heat, stirring occasionally until the chicken is cooked through.
Recipe from Gordons Great Escapes. Published by Harper Collins
