Akni Chicken Recipe
This fragrant one-pot Akni Chicken blends tender chicken, spiced rice, and hearty potatoes into a comforting, flavor-packed meal. It’s easy, wholesome, and perfect for family dinners or festive gatherings.
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Calories: 490kcal
Servings: 4
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Chopping board & knife
- Small bowl for spice mixing
- Measuring cups/spoons
Ingredients
- 1 kg chicken
- 1 cup basmati or long grain rice
- 2 +3 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 2 bay leaf
- 1 tsp cumin seeds
- 2 pieces cinnamon stick
- 4 cardamom pods
- 5 cloves
- 10 peppercorns
- 2 tsp masala
- 2 tsp kashmiri chilli powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp turmeric
- 1 &1/2 tsp garam masala
- 1 tbsp ginger/garlic paste
- 2 large roma tomatoes skin removed and blended
- 2 tsp tomato paste
- 3 potatoes cut into fours
- handful mint leaves
- handful fresh coriander
- 2 cups water
- salt
Instructions
- Heat butter and oil in a large pot, then sauté onions until golden.
- Add whole spices (cumin seeds, cinnamon, cardamom, cloves, peppercorns) and cook for 30 seconds.
- Stir in ginger-garlic paste, ground spices, blended tomatoes, and tomato paste. Cook until fragrant.
- Add chicken pieces and salt. Sear until lightly browned and coated in spice base.
- Toss in potatoes, mint, and coriander. Mix well.
- Add washed rice and water. Stir gently, then bring to a simmer.
- Cover and cook on low for 25–30 minutes, or until rice is fluffy and chicken is fully cooked.
- Let it rest for 10 minutes before fluffing. Serve warm.
Nutrition
Calories: 490kcal | Carbohydrates: 50g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 600mg | Fiber: 6g | Sugar: 5g