In a deep pan. Heat 2 tbsp vegetable oil and fry 1-2 chopped onions till golden brown.
Add 1-2 chopped tomatoes, ½ tbsp ginger-garlic paste, 1 tsp Coriander powder, ½ tsp Red Chilli Powder, a pinch of turmeric powder and salt to taste. Cook on slow flame till oil separates.
Add the chicken pieces into the onion tomato masala along with about 1 cup (150 ml) water and 2 tbsp (16g) of Knorr Chef’s Biryani Masala.
Cover with a lid and cook on slow flame for 20 minutes or till the chicken is done.
Switch off the flame and sprinkle 3-4 mint leaves on top of the cooked chicken.
In a separate large pan, boil the rice in about 750 ml water along with 2 tbsp vegetable oil and 1 tbsp lemon juice.
Cook the rice till it is nearly done (not fully done), drain the excess water and spread the rice over the cooked chicken. Cover the pan with a heavy lid and cook on dum (slow flame) for 5-10 minutes till the steam comes out.
Garlic Tomato Chicken RECIPE
Another version of Chicken Napolitiane which is very popular in Italian food.
CHICKEN AND MUSHROOM CREAM SOUP
Fresh mushrooms and juicy chicken cooked together to bring out a delicious flavour.
CHICKEN SOUP WITH POTATO WEDGES
Crispy potato wedges dipped in a hot chicken soup. A soup to enjoy at anytime.