• 6-8 chicken thighs
  • 1 cup plain yogurt
  • 1 tbsp Chef Laura’s Bollywood Nights spice blend
  • 1 cup basmati rice
  • 2 tsp grapeseed oil
  • 1 lemon zest and juice
  • 2 slice ginger
  • 1 cup chicken broth
  • 2 cups frozen peas
  • Salt & pepper to taste
  • Fresh corrandier


  1. Mix together yogurt and Chef Laura’s Bollywood Nights seasoning. Coat chicken thighs and let marinade at least 2 hours.
  2. Preheat oven at 375. Lay chicken out on cooking rack and bake chicken for 25-30 minus.
  3. Place rice in strainer and rinse under cold water. Heat oil in a small, non-stick skillet. Add the rice, lemon zest and ginger.
  4. Stir about one minute. Add the chicken broth and lemon juice. Bring to a boil, cover and simmer 16 minutes.
  5. Add peas, cover and cook 2 minutes. Remove from heat and add salt and pepper to taste.
  6. Slice chicken and place on top of rice, add salt and pepper to taste. Garnish with fresh coriander.