Indian Chicken Rogan Josh | Aromatic 25-Minute Pan

Rinse the basmati rice thoroughly under cold water and cook in lightly salted water for approx. 12 minutes until done. Then drain, keep warm, and fluff with a fork.

Pat the chicken breast dry and cut into bite-sized pieces. Peel and finely chop the onion, garlic, and ginger. Stir the plain yoghurt in a small bowl until smooth.

Heat the clarified butter in a large pan over medium heat. Add the finely chopped onion and sauté gently for about 5 minutes until soft and golden brown. Add the garlic and ginger and sauté for 1 minute.