Ingredients

• 800 g - basmati rice
• 1 - whole chicken
• 1/4 kg - tomatoes
• 2 - medium sized onions
• 2 tsp - coriander seeds
• 20 - black pepper seeds (approx.)
• 3 - cardamoms
• 3 - cloves
• 2 inch - cinnamon stick
• 1 tbsp - ginger, garlic paste
• 1 tbsp - vinegar
• 1 tsp - turmeric powder
• 3 - fresh green chillies
• 1/2 cup - fresh coriander and mint
• 6 tbsp - vegetable oil
• 1 tbsp - ghee or butter
• salt to taste

How to Make Chicken Kapsa

• Cut the chicken into 6 pieces and wash it well.
• Marinate the chicken for 1 hour in the ingredients.
• Heat vegetable oil and put coriander seeds, cardamom, cloves and cinnamon.
• Fry it in low heat till fragrance is noticeable (approx. 2 mins).
• Take out the ingredients from the oil and keep it aside.
• To the remaining oil, add finely chopped onions, butter / ghee and fry lightly.
• Add finely chopped tomatoes and keep frying till they become soft.
• Now, add the ingredients which were kept aside.
• Add the marinated chicken and fry for 5 mins.
• Then add 4 glasses of water.
• Cover the utensil and let it boil for 15-20mins.
• Remove the chicken pieces from the curry and bake them in oven till they are light red.
• Add the washed rice to the remaining curry.
• Make sure that sufficient amount of water is present for the rice.
• Cook it as normal steamed rice.
• Serve kapsa in a big tray and add chicken pieces on the top of rice.