Mutton / Chicken recipes.....?

Question

Which chicken or mutton dishes will be most appropriate to be served with chicken biryani??????
Please advice........
Thanks in advance......

Answer 1

Chicken Cacciatore

Ingredients:
• 3 lbs. skinless, boneless chicken breasts (thawed, if frozen)
• 1/2 cup sliced onions
• 1 clove minced garlic or 1/4 tsp. garlic powder
• 1 Tbsp chopped fresh parsley (or dried flakes)
• 1 1/2 cups ketchup
• 1/4 cup water
• 1 tsp salt
• 1/8 tsp pepper
Method:
Place chicken breasts into a crock pot. Season with salt and pepper. Add all other ingredients. Stir to combine. Cook on low heat setting about 6-8 hours or until chicken is tender. Stir before serving. Serve chicken over hot, cooked noodles or rice, if preferred. Pour sauce over each serving.
Notes:
I use chicken breasts or chicken tenders depending on what I have on hand. You can also use chicken thighs or legs if desired.

Number of servings: 8-10

Answer 2

Kadhai Chicken

3 tablespoon(s) oil
1 tablespoon(s) coriander seeds lightly roasted and crushed
3 dry red chillies pounded
3 large onions finely sliced
1 tablespoon(s) garlic paste
2 teaspoon(s) ginger paste
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
1 teaspoon(s) hot spice mix (garam masala) powder
12 medium pieces (about 800 grams) of chicken
2 green chillies deseeded and slit
salt to taste
4 large tomatoes pureed
6 tablespoons fresh coriander finely chopped
3 tablespoon(s) dry fenugreek leaves (kasuri methi) crushed
finely chopped fresh coriander and shredded green chillies to garnish

METHOD:
Heat the oil in a wok (kadhai). Fry the crushed coriander seeds and pounded red chillies for a few seconds.

Add the onions and fry for about 4 minutes or till light brown. Add the garlic and ginger paste. Saute till the onions are golden brown.

Add the spice powders and keep stirring for a few seconds. Add the chicken pieces and the slit green chillies. Stir-fry for about 8 minutes or till the chicken pieces are golden brown on all sides.

Add the tomato puree and salt. Bring to a boil. Cover and cook on low heat for about 20 minutes or till the chicken is tender. Increase the heat and stir well till the gravy is thick and oil floats on top.

Sprinkle the crushed dry fenugreek leaves and mix well.
Serve hot garnished with coriander leaves.

TIPS:

Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken. The amount of green and red chillies can be increased or decreased as desired.
Keep some amount of hot water ready if more gravy is desired.
Serve hot with: Cumin Rice (Jeera Chawal), steamed rice or Indian bread (Roti).

Answer 3

roasted chicken

Answer 4

chicken lollypop goes well with biriyani.

Answer 5

Try this website www.about.com/food

Answer 6

CHICKEN WITH GRAVY

Grilled Chicken in Gravy (Murg Tikka Masala)

Serves: 4
Cooking time (approx.): 43 minutes
Style: North Indian (Mughlai) Non-Vegetarian

800 grams of chicken cut into 1" chunks (preferably boneless)
For the marinade
4 tablespoons yoghurt
4 tablespoons vinegar or lemon juice
1 teaspoon(s) each of cumin and red chilli powders
2 teaspoon(s) hot spice mix (garam masala) powder
2 tablespoon(s) thick fresh cream (optional)
2 teaspoon(s) each of ginger, garlic pastes
½ teaspoon(s) saffron soaked in little milk
1 tablespoon(s) dried fenugreek(kasoori methi) leaves (optional)
salt to taste
a few drops of edible orange-red color (optional)
1 tablespoon(s) butter for basting
For the gravy
2 big tomatoes finely chopped
2 onion(s) finely chopped
2 tablespoon(s) milk
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 teaspoon(s) hot spice mix (garam masala) powder
2 teaspoon(s) each of finely chopped ginger and green chillies
1 tablespoon(s) dried fenugreek (kasoori methi) leaves (optional)
2 tablespoon(s) butter / oil
salt and sugar to taste
finely chopped coriander leaves for garnishing


Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.

Skewer the chicken chunks and grill them in a hot oven for about 25 minute(s) or till the chicken is almost done.
Baste the chicken chunks with butter and roast for another 8 minutes.
Heat the butter / oil on in a heavy-bottomed pan and fry the chopped ginger and garlic to golden brown. Add the onions and saute on medium level till they are browned but soft. Add the chopped tomatoes and fry till the fat separates. Add the spice powders and fry for a few seconds. Add the grilled chicken chunks and saute for a little time. Add the salt and sugar. Increase the heat and slowly add the milk stirring constantly. Simmer the chicken on low level for about 10 minute(s).
Garnish with finely chopped coriander leaves.

TIPS:

If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. To simplify further, the marinated chicken chunks can be stir fried in butter and then simmered in the gravy.
Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish considerably.



Balti Chicken Curry (Balti Murg)


Serves: 4
Cooking time (approx.): 28 minutes
Style: Indian Non-Vegetarian

2 tablespoon(s) oil
2 onions(s) finely sliced
2 tomato(es) sliced
4 teaspoon(s) green chillies finely chopped
1 teaspoon(s) each ginger and garlic paste
1 cinnamon stick(s) of 1"(each)
2 black cardamoms (badi elaichi)
4 black peppercorns
½ teaspoon(s) black cumin seeds (shahi jeera)
1 teaspoon(s) red chilli powder
½ teaspoon(s) hot spice mix (garam masala) powder
8 medium pieces (about 800 grams) of chicken
2 tablespoon(s) tomato puree
salt to taste
2 tablespoon(s) thick yoghurt beaten till smooth
2 teaspoon(s) lemon juice
finely chopped fresh coriander to garnish


Heat the oil in a wok (kadhai) and fry the onion slices for about 4 minutes or till golden brown. Add the tomatoes, green chillies, ginger and garlic pastes. Saute briefly.
Add the next six ingredients and saute for about 4 minutes.
Add the chicken pieces and fry well for about 5 minutes such that the spice flavors permeated through the chicken.
Add the tomato puree and salt to taste. Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or till the chicken is tender and the gravy is thick. Stir in the lemon juice.
Serve hot garnished with coriander leaves.
TIPS:

Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
The amount of green chillies can be decreased or increased as desired.
Keep some amount of hot water ready if more gravy is desired.


Mughlai Chicken Curry

Serves: 4
Cooking time (approx.): 28 minutes
Style: North Indian (Mughlai) Non-Vegetarian



8 medium sized pieces (about 800 grams) of chicken
2 tablespoon(s) yoghurt
2 tablespoons clarified butter (ghee) / butter / oil
4 medium onions finely chopped
1 teaspoon(s) hot spice mix (garam masala) powder
2 bay leaves
salt to taste
finely chopped fresh coriander leaves to garnish To be ground
½ teaspoon(s) turmeric powder
2 tablespoon(s) cashewnut bits soaked in some water
4 whole dry red chillies roasted
1 tablespoon(s) each of poppy and cumin seeds roasted
½ teaspoon(s) nutmeg grated
1 teaspoon(s) blade of mace
1 teaspoon(s) each of red chilli powder and black peppercorns
1" piece cinnamon broken
2 cloves
2 green cardamom(s) pounded



Fry a small portion of the chopped onions in a little hot clarified butter (ghee)/ butter / oil till they are well browned. Let it cool and grind it along with the ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it onto the chicken pieces and marinate for a few hours in the refrigerator.
Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot. Add the bay leaves and fry for a few seconds. Add the remaining chopped onions and saute on medium level for about 3 minute(s) or till the onions are light brown in color.
Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.
Garnish with finely chopped fresh coriander leaves.

TIP:

The cashewnut pieces can be replaced by the same measure of chickpea flour to thicken the gravy.



Onion Chicken (Murg Do-piaza)

Serves: 4
Cooking time (approx.): 18 minutes
Style: North Indian Non-Vegetarian

8 medium sized pieces (about 800 grams) of chicken
8 medium onion(s) cut into rings
1 cup(s) yoghurt
1 cup(s) coriander leaves (tightly packed) ground to a paste
2 tomatoes finely chopped
2 green chilli(es) finely chopped
1 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of coriander and cumin powders
1 teaspoon(s) each of red chilli, black pepper and hot spice mix (garam masala) powders
2 teaspoon(s) lemon juice
2 tablespoons clarified butter (ghee) / butter / oil
salt to taste
finely chopped coriander leaves for garnishing


Make cuts in the chicken pieces. Rub in the yoghurt and the coriander paste all over. Mix in the onion rings and allow to marinate for an hour in a tightly covered heavy-bottomed pan. cook covered tightly on medium level for about 12 minute(s) or till the chicken is almost cooked.
Add the clarified butter (ghee) / butter / oil and the rest of the ingredients and fry on low level for about 6 minute(s) or till the chicken is fully tenderised and well coated with the gravy.
Garnish with finely chopped coriander leaves.

TIP:

There is a variation of this dish which uses white vinegar instead of yoghurt and lemon juice. Those who prefer less gravy may like it this way.


Chicken with green Bell Peppers (Murg Jalfraizee)

Serves: 4
Cooking time (approx.): 27 minutes
Style: North Indian Non-Vegetarian

8 medium sized pieces (about 800 grams) of chicken
2 medium onion(s) made into a paste
2 green bell pepper(s) cut into strips
4 tablespoons tomato puree
1 green chilli(es)
1 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of cumin, hot spice mix (garam masala) and red chilli powders
1 teaspoon(s) each of turmeric and black pepper powders
2 teaspoon(s) lemon juice
2 tablespoons clarified butter (ghee) / butter / oil
1 cup(s) fresh cream
salt to taste
finely chopped coriander leaves for garnishing


Heat clarified butter (ghee) / butter / oil in a heavy-bottomed pan on medium level and fry the onion, ginger-garlic pastes along with the turmeric for about 2 minute(s).
Add the chicken and all the other ingredients except for the fresh cream. Mix well and cook on medium level for about 20 minutes or till the chicken is almost done.
Add the fresh cream. Mix well. Cover and cook on low heat for about 5 minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves.

TIP:

The quantity of gravy can be increased if desired by adding more tomato puree and onion paste.



CHICKEN WITHOUT GRAVY ( DRY CHICKEN OR KEBABS )

Grilled Chicken (Murg Tikka)

Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian (Mughlai) Non-Vegetarian

800 grams of boneless 1"chicken chunks
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4 whole red chillies made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) dried fenugreek leaves (optional)
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing


Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.

Skewer the chicken chunks and roast it in a preheated oven for about 12 minutes or till the chicken is almost done.
Baste the chicken chunks with butter and roast for another 3 minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

TIPS:

If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill.
Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish.


Indian Barbequed Chicken (Murg Tandoori)

Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian (Mughlai) Non-Vegetarian

1 medium (about 800 grams) chicken cleaned and skinned
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4 whole red chilli(es) made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing


Make cuts on the chicken. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.

Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.
Baste the chicken with butter and roast for another 3 minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

TIP:

If there is access to a traditional clay oven or a Tandoor, the chicken should be barbequed in it. Alternatively, use an open hot grill.


Creamy Chicken Kababs (Murg Malai Kabab)

Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian (Mughlai) Non-Vegetarian

12 boneless pieces (about 800 grams) of chicken
2 tablespoon(s) fresh cream
1 egg(s) lightly beaten
4 green chillies finely chopped
2 tablespoon(s) finely chopped coriander leaves
½ teaspoon(s) each of mace and nutmeg powders
1 teaspoon(s) white pepper powder
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) grated cheese (optional)
1 tablespoon(s) lemon juice
butter for basting
salt to taste
finely cut onion rings and lemon wedges for garnishing


Make cuts on the chicken pieces. Mix together rest of the ingredients except for the lemon juice and rub this paste onto the chicken pieces. Refrigerate for at least three hours, preferably overnight.
Preheat the oven and skewer the chicken pieces. Baste with butter and cook for about 15 minutes or till the chicken is tender.
Sprinkle lemon juice before serving. Garnish with onion rings and lemon wedges.

TIP:

If the chicken is marinated overnight then the cream should be added only a few hours before cooking the chicken.


Chicken Fry

Serves: 4
Style: Indian Non-Vegetarian

12 chicken drumsticks
1 teaspoon(s) green chilly paste
1 tablespoon(s) garlic paste
2 teaspoon(s) ginger paste
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
½ teaspoon(s) turmeric powder
1 teaspoon(s) hot spice mix (garam masala) powder
salt and freshly milled pepper to taste
1 tablespoon(s) clarified butter (ghee)
2 teaspoon(s) lemon juice
finely chopped fresh coriander and onion rings to garnish


Make incisions in the chicken drumsticks with a knife.
Mix together the next eight ingredients to form a marinade. Rub the marinade into the chicken and keep aside for about 2 hours.
Heat the oil for deep frying and fry three to four drumsticks at a time till they are cooked through and evenly browned. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
Serve hot sprinkled with the lemon juice and garnished with coriander leaves.
TIPS:

Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same.
The amount of green and red chillies can be increased or decreased as desired.


Indian Chicken Chops

Serves: 4
Cooking time (approx.): 15 minutes
Style: Indian Non-Vegetarian

8 medium pieces (about 800 grams) of chicken
1 cup(s) finely chopped coriander leaves
½ teaspoon(s) turmeric powder
1 teaspoon(s) black peppercorns
8 green chillies
1 tablespoon(s) each of chopped ginger and garlic
2 medium sized onion(s) chopped
2 tablespoon(s) clarified butter (ghee) / butter
salt to taste
finely chopped coriander leaves for garnishing


Make cuts on the chicken pieces. Grind together rest of the ingredients with the salt and rub this paste onto the chicken pieces. Keep aside for about an hour.

Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Drop in the chicken pieces and saute on medium level for about 12 minutes.
Cover and cook on low level for another 3 minutes or till the chicken pieces are tender and all the liquid has evaporated.
Garnish with finely chopped coriander leaves.

TIPS:

The green chillies can be increased or toned down according to individual tastes.
The chicken pieces can be basted with the butter and cooked in a pre-heated oven instead of the above method.


CHICKEN BIRYANI

Traditional Spicy Chicken Rice (Mughlai Murg Dum Biryani)

Serves: 4
Cooking time (approx.): 27 minutes
Style: North Indian (Mughlai) Non-Vegetarian



8 medium pieces (about 800 grams) of chicken
1 cup(s) yoghurt
1 teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders
2 cup(s) flavored rice(basmati)
1 tablespoon(s) milk
6 cups water
2" cinnamon stick broken
4 each of bay leaves, cloves,black and green cardamoms
1 teaspoon(s) each of black peppercorns and cumin seeds
1 tablespoon(s) each of chopped ginger and garlic
1 blade mace
1 teaspoon(s) grated nutmeg
6 green chillies
1 cup(s) mix of chopped coriander and mint leaves
8 tablespoons poppy seeds
2 medium tomato(es) chopped
2 medium sized onion(s) chopped
4 tablespoons clarified butter (ghee) / butter
2 teaspoon(s) saffron dissolved in a some warm milk
6 medium sized potatoes boiled, halved and deep fried (optional)
salt to taste
2 large onions cut into fine rings
sheet of aluminum foil for sealing
fried cashewnuts and raisins for garnishing



Brown the onion rings in a little hot clarified butter (ghee) / butter. Grind together a small portion of the browned onions, the ginger,garlic, mace, nutmeg, green chilli(es), coriander-mint leaves, poppy seeds, tomatoes,chopped onions, and half of the cinnamon, cloves, black-green cardamoms, black peppercorns,and bay leaves to a paste. Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, turmeric powder and the ground paste with some salt. Rub this paste onto the chicken pieces. Keep aside for an hour at least.

In a large vessel combine the rice, water, milk, remaining whole spices(except cumin seeds), salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool.
Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot and splutter the cumin seeds. Add the chicken pieces with the marinade and fry on high for a few seconds. Add the fried potato halves and mix well. Cover and cook on a low a level for about 15 minute(s) or till the chicken is almost done. Remove from the pan and keep aside.
In the same pan add some hot melted clarified butter (ghee) / butter, a layer of chicken with gravy, a layer of rice topped with a portion of brown onions and saffron milk. In this way arrange alternate layers of melted clarified butter (ghee) / butter, chicken, rice, browned onions and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter, browned onions and saffron milk. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on very low level (a griddle can be kept under the pan to cook on indirect flame) for another 12 minutes. Alternatively cook for the same amount of time in a pre-heated oven.
Garnish with fried cashewnuts and raisins.

TIPS:

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy.
Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.
The fried potato halves which are traditionally very much a part of this dish add a lot to its taste.
Serve hot with: Cucumber in Yoghurt (Kheere ka Raita) or any other yoghurt dish of your choice.

Spicy Hyderabadi Chicken Rice (Hyderabadi Murg Biryani)

Serves: 4
Cooking time (approx.): minutes
Style: Hyderabadi Non-Vegetarian



8 medium pieces (about 800 grams) of chicken
2 cup(s) flavored rice(basmati)
6 cups water
2 cup(s) yoghurt
4 medium sized onions sliced
½ teaspoon(s) saffron soaked in a little milk
1 tablespoon(s) lime juice
2 tablespoons clarified butter (ghee) / butter
salt to taste
a sheet of aluminum foil for sealing
slices of boiled eggs, fried nuts and raisins to garnish To be ground
2" cinnamon stick broken
2 cloves and green cardamoms each
2 large onion(s) chopped
2 tablespoon(s) each of chopped ginger and garlic
2 green chilli(es) chopped
2 tablespoon(s) of chopped coriander leaves
1 tablespoon(s) poppy seeds
½ teaspoon(s) grated nutmeg
2 mace blades and black cardamom each



Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.

In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool.
Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. Add the marinated chicken pieces, mix well and cook on low level for about 20 minute(s) or till the chicken is almost done.
In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with gravy, a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter and saffron milk. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on very low level (a griddle can be kept under the pan to cook on indirect flame) for another 20 minutes. Alternatively cook for the same amount of time in a pre-heated oven.
Garnish with slices of boiled eggs, nuts and raisins.

TIPS:

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.
Serve hot with: Cucumber in Yoghurt (Kheere ka Raita) or any other yoghurt dish of your choice.


Chicken Pilaf (Murg Pulao)

Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian (Mughlai) Non-Vegetarian



16 boneless pieces (about 800 grams) of chicken
4 tablespoons yoghurt
1 tablespoon(s) each of finely chopped ginger and garlic
1" cinnamon stick broken
4 each of cloves and green cardamoms
2 bay leaves
1 teaspoon(s) cumin seed
1 tablespoon(s) cashewnuts and raisins
1 teaspoon(s) each of red chilli and hot spice mix (garam masala) powders
2 medium tomato(es) chopped
2 medium sized onions chopped
2 cup(s) flavored rice(basmati)
2 tablespoons clarified butter (ghee) / butter
4 cups chicken stock / water
salt to taste




Soak the rice for an hour. Drain and keep aside. Make cuts on the chicken pieces. In a bowl combine the yoghurt, half of the chopped ginger and garlic with some salt. Rub this marinade onto the chicken pieces. Keep aside for an hour at least.

Heat the clarified butter(ghee)/ butter in a heavy-bottomed pan till hot and splutter the cumin seeds. Add the cinnamon, cloves, bay leaves, cardamoms, cashewnuts, raisins and fry for a few seconds. Now add the remaining chopped ginger, garlic, red chilli and garam masala powders. Stir fry. Add chopped onions and saute till they are medium brown.
Add the chopped tomatoes and saute on high level whilst stirring continuously for about 2 minute(s).
Add the chicken with the marinade and fry on high for a few seconds. Lower the heat and saute the chicken on a medium level for about 8 minutes or till it is half cooked.
Add the chicken stock / water, rice, salt and bring to a boil. Cover and cook on low level for about 20 minutes or till the rice is fully cooked and all the water has evaporated. Separate the rice grains lightly with a fork.
TIPS:

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
If one prefers firm and fully cooked rice, then the amount of water or stock can be reduced.
To make 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water, chopped onions and garlic till the stock is reduced to half the quantity.
Chicken pieces with bones can also be used for this dish.
Serve hot with: Spinach in Yoghurt (Palak Raita) or any other yoghurt dish of your choice.