Ingredients:

• 500g boneless chicken, cut into small pieces
• 1 1/2 cups basmati rice
• 3 tablespoons oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 medium tomatoes, chopped
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 cups chicken stock
• 1/2 cup frozen green peas
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Wash the rice and soak in water for 30 minutes.
2. In a deep pan, heat the oil and fry the chicken pieces until golden brown and cooked through. Remove from pan and set aside.
3. In the same pan, add the onion, garlic, and ginger. Cook until onion is soft and translucent.
4. Add the chopped tomatoes and cook until they are soft and mushy.
5. Add the coriander powder, cumin powder, garam masala, turmeric, red chili powder, and salt. Cook for 2 minutes, stirring continuously.
6. Add the chicken pieces back to the pan and pour in the chicken stock. Bring to a boil.
7. Drain the rice and add it to the pan, spreading it evenly over the chicken and sauce.
8. Cover the pan and cook on low heat for 15-20 minutes or until the rice is fully cooked.
9. Add the frozen green peas and stir gently. Cover and let it cook for another 5 minutes.
10. Serve the Fried Masala Chicken Rice garnished with fresh coriander leaves.