Step 1

Combine olive oil, salt, pepper, garam masala, curry powder, smoked paprika, turmeric, cayenne, grated ginger, grated garlic, and lemon juice in a bowl. Add the bone-in, skinless chicken thighs, mixing until fully coated. You can begin searing right away (that’s what I did and there was no shortage of flavor). Optimally, let marinate for at least 30 minutes or up to overnight.

Step 2

Heat a large pan over medium heat with a drizzle of olive oil. Sear the chicken thighs for about 4-5 minutes per side until golden brown and about 80% cooked through. Remove from the pan and set aside.

Step 3

Lower the heat to medium and add olive oil to the same pan. Sauté the diced onion until translucent, about 5 minutes. Add the grated garlic and ginger, cooking for another minute until fragrant. Stir in garam masala, smoked paprika, turmeric, and cayenne. Cook for 30 seconds to bloom the spices. Add the 3 tablespoons of tomato paste and cook for another minute, stirring frequently.

Step 4

Add the basmati rice, toasting for about a minute while stirring to coat in the aromatic mixture. Pour in the coconut milk, water (2 1/4 cups total liquid) and salt. Stir to combine and bring to a boil. Reduce the heat to low. Nestle the chicken thighs back into the pan. Cover the rice with a layer of parchment paper or foil, pressing it down to touch the surface, then place the lid on top to lock in steam. Cook for 25-30 minutes. NOTE: if you are using BONELESS chicken thighs, cook the rice for 20 minutes.

Step 5

While the rice cooks, prepare the green chutney cucumber. Blend the cilantro, mint, lemon juice, cumin, coriander, salt, black pepper, and olive oil until smooth. Toss with the sliced cucumbers.

Step 6

Once the rice is ready, fluff it up with a fork before serving. Slice the chicken thighs. To serve, plate about 1 cup of rice per serving, top with sliced chicken, and spoon over the green chutney cucumber. Serve immediately.