Chicken Majboos - National Dish of Kuwait | Daqoos: Tangy Tomato Garlic Sauce Recipe

Make deep cuts into the chicken pieces and set aside.

Heat a pot and add 2 tbsp of ghee and 3 tbsp of oil.

Once hot, add 10-15 cashews and fry for a minute, then set aside.

In the same mixture, add 2 tbsp of golden raisins and fry until they look like balloons, then set aside.

Add 2 bay leaves, 1 tsp whole black peppercorns, 2 cinnamon sticks, 4-5 cloves, 2 black cardamoms, 6-7 green cardamoms, and 1 tsp caraway seeds to the pot and sauté.

Add 4 sliced onions and sauté until golden brown.

Stir in 2 tsp of ginger garlic paste and sauté well.

Add 4 large tomatoes (pureed) and mix well.

Season with 1 tsp of salt, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp black pepper powder, 1 tsp Arabic powder, and ¼ tsp turmeric powder; mix well.

Add 3 dried black lemons or whole yellow lemons and mix well.

Add the chicken pieces and mix well, then cover and cook for 5 minutes on medium flame.

After 5 minutes, open the lid, mix well, and add 1.5 litres of hot water; let the chicken boil.

Cover and cook for 10 minutes on medium flame, then open the lid and mix well.

Remove the chicken pieces and set aside.

Add 500 ml of hot water to the pot and mix well, then add 800 grams of washed and soaked rice; stir well.

Add 1 tsp of salt and stir well, then cover and cook for 5 minutes on medium flame.

After 5 minutes, the rice is cooked; fry the chicken pieces in a separate frying pan with 2 tbsp of oil for 2 minutes on each side.

Place the fried chicken on top of the rice and garnish with fried raisins and cashews.

Equipment Needed

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