Grilled Chicken:

  • Chicken thigh, deboned 1.5 kg
  • Garlic, paste 50.0 g
  • Ginger, paste 50.0 g
  • Vegetable oil 100.0 ml

Saffron Rice:

  • Basmati Rice 1.5 kg
  • Saffron 3.0 g
  • Water 1.5 l

To Serve:

  • Butter 300.0 g
  • Cooking Cream 1.0 l
  • Garlic 10.0 g
  1. Grilled Chicken:

    • Marinate the chicken with vegetable oil, garlic, ginger, Knorr Poultry Seasoning, Knorr Chicken Bouillon Powder for minimum 4 hours.
    • Once ready grill the chicken on high flame with skin side down first.
  2. Saffron Rice:

    • Wash and soak rice for 30min. Steam rice with water, saffron and Knorr Chicken Bouillon Cube.
  3. To Serve:

    • Slowly reduce the cream by 50% until golden yellow, add garlic, butter cubes and Knorr Lime Seasoning.
    • Grill baby peppers and onions with olive oil to serve with saffron rice and grilled chicken.