Chicken Tehari 
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Chicken Tehari is a delicious rice dish, made with chicken and prunes. Rich in flavour and delicious in taste, unlike biryani (which is full of masala), this is very light but tasty.
If you are looking for something light on masala but full of flavour, then this recipe is just for you! Everyone loves it at our place, especially the kids and my dad-in-law (who enjoys less spicy food)
Do give it a shot! and let me know what you think!
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Chicken Tehari
Serves - 7-8                                                                                                                                                                                          Duration - 60 mins

Ingredients
  1. Chicken - 1 kg (medium pieces)
  2. Yogurt - 400 grams (add 1 teaspoon sugar, mix well)
  3. Prunes - 20 pieces
  4. Green chilli - 10 - 15(slit)
  5. Ginger - Garlic paste - 1 1/2 tbsp
  6. Onion - 1 big
  7. Garam masala - 3 each ( Cardamom, Clove, Cinnamon)
  8. Red Chilli powder - 1tsp
  9. Pepper - 1tsp
  10. Oil- 1/2 cup
  11. Salt - 1 1/2 tsp

For Rice
  1. Rice - 1kg
  2. Garam masala - 2 each
  3. Oil - 1/2 cup
  4. Onion - 1 medium
  5. Salt - 1 tsp
  6. Water - 6 cups





​Method -
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  • ​Heat oil in a pan, add garam masala, onions, once the onion becomes transparent add the ginger-garlic paste, saute for 2 mins. 
  • Now, add the chicken, green chillies and prunes, mix well.
  • add salt, pepper and red chilli powder, mix well.
  • Now add the whipped yogurt (with 1 tsp sugar). Mix well
  • Close the lid and let it cook for 10 - 15 mins till the chicken is tender and well-cooked.
Rice
  • Wash and soak rice for 15 to 20 mins
  • Heat oil in another big pan, add garam masala, onion, salt, mix well.
  • Strain the rice, and add it.
  • Now add water, close the lid, and let the rice cook.
  • Once the water has been evaporated, pour the chicken gravy into the rice, and mix well.
  • Keep this pan on an iron tawa, and keep it on low heat, for 10 mins. until the rice is done. (i.e Dum)
  • Garnish with fried onions and chopped coriander, serve hot with raita, tomato pickle  and salad.