Madrouba | FoodieAtlas

Ingredients

1 cup rice, rinsed and drained
2 tablespoons ghee or vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1 pound chicken breast or thighs, cut into bite-sized pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
1 cup tomato sauce
2 cups chicken broth
1/2 cup plain yogurt
Salt to taste
Fresh cilantro for garnish

Instructions

Heat the ghee or vegetable oil in a large pot over medium heat.

Add the chopped onion and cook until softened and golden brown, about 5-7 minutes.

Stir in the minced garlic and ginger, and cook for another minute until fragrant.

Add the chicken pieces to the pot and cook until they are no longer pink, about 5-6 minutes.

Stir in the cumin, coriander, turmeric, cinnamon, black pepper, cardamom, and paprika. Cook for another minute to toast the spices.

Pour in the tomato sauce and chicken broth, and bring the mixture to a boil.

Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.

Stir in the rice and yogurt, and cook uncovered for an additional 15-20 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Season with salt to taste and garnish with fresh cilantro before serving.