This is a recipe you might not have heard of...it was a staple in my house growing up, one of my mom's specialties. I make it all the time, because it's quick and I have 90% of the ingredients on hand at all times.
EQUIPMENT:
1 large frying pan/skillet
1 pressure cooker (or a large pot)
INGREDIENTS:
1 lb chicken, cut into small pieces (1-0.5 inch cubes)
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp tandoori masala OR 1.5 tsp red chili powder, 2 tsp cumin powder, 1.5 tsp salt
4 tbsp oil (vegetable or canola)
1 15 oz can tomato sauce
4 tbsp fried onions
2 cups basmati rice
2-3 black peppercorns
2 cloves
1 cinnamon stick
1 bay leaf
2 dried red chilis
1 tsp cumin or black cumin (NOT nigella)
3.5 cups water
1 chicken bouillon cube (or 0.5 tbsp chicken bouillon)
plain yogurt
METHOD:
Marinate the chicken in the ginger and garlic paste, tandoori masala, and salt for minimum 30 minutes.
Open the can of tomato sauce. Set aside one tbsp of it for your rice.
Then, in a large frying pan, add 2 tbsp of oil and cook the marinated chicken on high heat until it's fully cooked. Then turn down to medium heat, add the tomato sauce and 2 tbsp of fried onion, and cook until the oil rises (about 5-7 minutes).
In your pressure cooker, add the remaining 2 tbsp of oil and saute the cumin, bay leaves, cinnamon stick, peppercorns, dried red chilis for 30 seconds. Then add the fried onions and the rice, and saute until the rice is slightly yellow and coated in the oil. This should take a minute or so with constant stirring.
Now, add the tomato sauce, chicken bouillon and the water, and pressure cook on high for 7 minutes.
Serve the chicken over the rice and garnish with yogurt.
NOTES:
The fastest way to do this is to get your rice cooking and then make the chicken and tomato sauce while it pressure cooks. If you don't have a pressure cooker and are doing this on the stovetop, saute all your whole spices in your pot, add the rice/bouillon/tomato sauce as above, and then cook until the water is all absorbed and the rice is fluffy.
I use prefried onions that you get at Asian grocery stores. You can fried your onion, but the prefried ones are coated in flour and will thicken your sauce really well, so I recommend them. They keep forever in your pantry as long as you keep them sealed.
The tomato sauce I'm talking about comes in cans alongside the diced tomatoes at the grocery store. Do not use tomato paste. You can use a pasta sauce, I guess, but I don't know how good it will taste.
If you don't have all the whole spices, that is okay! I think the cumin is necessary, everything else is optional.
I use the ginger paste and the garlic paste you get in big jars at the indian grocery. You can use the tubed stuff you get at the supermarket, or you can grate your own fresh. Just keep in mind if you use fresh you'll need less of it, and you'll want it really small so it incorporates into the sauce.
I use chicken breast usually, but I have tried chicken thigh and it was also excellent.