Ingredients

• 2 chicken thighs, bone-in skin-on
• 1 large onion, large dice
• 3 red potatoes, large chunks
• ½ bunch cilantro
• 6 baby Portobello mushrooms, sliced
• ½ cup peas, or more to taste
• 1 yellow bell pepper, large dice
• 7 cups water
• Knorr chicken bouillon powder, to taste
• ½ cup basmati rice
• 1 tbsp ginger, grated
• 1 tbsp garlic, minced
• 1½ tsp cumin
• 1 tsp salt
• 1 tsp coriander
• ½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp black pepper
• 1 tsp garam masala
• ½ lime
• Oil, for browning
• Ghee, for sautéing

Steps

1. Brown chicken thighs skin-side down in oil over medium-high heat until golden.
2. Add a piece of onion, a few garlic cloves, and 7 cups of water seasoned with bouillon powder to taste. Bring to a boil, reduce to medium-low, and simmer 30 minutes or until chicken is cooked through.
3. Meanwhile, brown potatoes and onion in ghee until halfway cooked. Add bell pepper and sauté until vegetables are tender.
4. Add minced ginger, garlic, and all spices except garam masala. Cook 1 minute to bloom. Set aside.
5. In the same pan, sauté mushrooms until browned. Combine with the spiced vegetables and set aside.
6. Cook rice separately: sauté in a little oil for 2 minutes, add 1 cup salted water, bring to a boil, reduce to the lowest heat, cover, and cook 15 minutes. Turn off heat and rest, covered, for 10 more minutes. Fluff before using.
7. When chicken is done, remove from broth, discard skin and bones, and dice the meat. Strain the broth.
8. Return broth to a simmer. Add cooked vegetables, peas, and cilantro. Simmer 5 minutes.
9. Stir in rice and chicken. Add garam masala and squeeze in the juice of half a lime.