Rustom’s Chicken

Rustom's Chicken

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Servings: 6
Calories: 808


  • 2 Garlic cloves crushed
  • 1 1/2 tsp Salt
  • 2 Tbs Lemon juice
  • 4 lb Chicken cut into serving pieces
  • 2 floz Vegetable oil
  • 3 Medium onions sliced
  • 2 Green chillis chopped
  • piece Fresh root ginger peeled 2 1/2 cm (1 in) and finely chopped
  • 1 tsp Turmeric
  • 2 Tbs Ground almonds
  • 8 floz Chicken stock

for the rice

  • 1 oz Butter
  • 1 Medium onion chopped
  • 1 1/2 tsp Sugar
  • 4 floz Water
  • 12 oz Long-grain rice soaked in cold water for 30 minutes and drained
  • 1 Tbs Cardamom seeds
  • 1 tsp Salt

for the garnish

  • 1 oz Butter
  • 2 Large bananas peeled, sliced in half lengthways, then halved
  • 3 Tbs Chopped unsalted cashew nuts roasted
  • 1 Tbs Chopped coriander leaves


  • Combine the garlic, salt and lemon juice together and rub all over the chicken pieces. Set aside for 1 hour.
  • Heat the oil in a large frying-pan. Add the onions and fry until they are golden brown.
  • Stir in the chillis, ginger and turmeric and fry for 1 minute. Add the chicken pieces and fry until they are evenly browned. Stir in the ground almonds and fry for i minute. Pour in the stock and stir to mix. Reduce the heat to low, cover the pan and simmer for 50 minutes, or until the chicken is cooked through.
  • Meanwhile, cook the rice. Melt the butter in a saucepan. Add the onion and fry until it is soft. Stir in the sugar and cook until it is brown and caramelized. Stir in the water and bring to the boil, stirring constantly. Add the rice, cardamom seeds and salt and stir to mix. Add just enough water to cover the rice by about 1 cm (1/2 in). Bring to the boil, reduce the heat to low and cover the pan. Simmer the rice for 15 to 20 minutes, or until it is tender.
  • While the rice is cooking, prepare the garnish. Melt the butter in a small frying-pan. Add the banana slices and fry for 3 minutes, or until they are golden.
  • Spoon the rice on to a serving dish. Arrange the chicken pieces on top and pour over the cooking juices from the pan. Scatter the cashew nuts over the top and sprinkle over the coriander leaves. Arrange the banana slices around the chicken and serve at once.
Calories: 808 kcal
Carbohydrates: 68 g
Protein: 35 g
Fat: 44g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 130 mg
Sodium: 1253 mg
Potassium: 693 mg
Fiber: 4 g
Sugar: 11 g
Vitamin A: 472 IU
Vitamin C: 16 mg
Calcium: 69 mg
Iron: 3 mg
Cuisine Indian
Ingredients Chicken
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