2 lbs chicken thighs, boneless, skinless
1½ tsp garam massala
1 tsp cumin
salt and pepper, to taste
1 lemon
½ onion, medium, diced, optional
1 tbsp butter
½ tsp dill, (1 small sprig)
1 tsp turmeric
2 tsp chicken bullion
½ cup plain greek yogurt, or plain regular yogurt
½ cup mayonnaise
1 tsp vinegar
¼ tsp garlic powder
basmati, or long grain white rice
3 cups iceberg lettuce, or romaine lettuce, chopped
In a pot add turmeric, butter, and chicken bouillon to rice and prepare according to directions on bag.
While the rice is cooking cut fat off chicken thighs and cut into bite-sized pieces, about ½-inch. Place into a bowl and season with garam masala, cumin, a pinch of salt, pepper, the juice of ½ a lemon. Mix together well.
Heat a skillet over medium-high heat with a bit of olive oil. Once the skillet is hot add in the chicken. Cook for 10 minutes, stirring occasionally. At the 5-minute mark add in the onions, if desired.
While the chicken is cooking make the white sauce. Combine the mayo, yogurt, vinegar, 1 pinch of salt, garlic powder, 1 pinch of pepper, juice of the remaining lemon, and dill in a small bowl and whisk together. It should be a somewhat thick yet runny and smooth consistency.
Plate with the rice first, chicken over top, lettuce on the side, and white sauce all over. Add hot sauce too, if desired.
Serve and enjoy.
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