– 2 boneless chicken thighs – 1 cup basmati rice – 1 tbsp olive oil – 1 tsp turmeric – 1 tsp cumin – 1 tsp paprika – Salt and pepper – 1 cup chicken broth – 2 tbsp plain yogurt – 1 garlic clove (minced) – 1 tsp lemon juice – Chopped lettuce and tomato (optional)
Marinate chicken with yogurt, garlic, lemon juice, cumin, paprika, salt, and pepper. Let it sit in the fridge for at least 30 minutes.
In a skillet, heat olive oil on medium. Cook marinated chicken until browned and cooked through, about 6-8 minutes per side. Set aside to rest.
In the same skillet, add turmeric and basmati rice. Stir for a minute to coat, then add chicken broth. Bring to boil, then simmer covered.
Cook rice on low heat for about 15 minutes or until liquid is absorbed. Fluff with a fork and keep covered until ready to serve.
Slice the cooked chicken into strips. Optionally, sear for an extra minute for crispier edges and enhanced flavor.
Serve rice on a plate, top with sliced chicken, and add chopped lettuce and tomatoes on the side for a fresh touch.
Drizzle with your favorite white sauce or a mix of yogurt, lemon juice, and garlic. Serve warm and enjoy a delicious street-food style meal!