In a large pan, brown chicken in butter and oil on all sides. Set aside.
4 chicken legs, 1 tbsp garlic infused oil, 14 g butter
In the same pan, saute scallions, chilli and ginger (2 mins)
35 g scallions, 1 green chilli, 1 tbsp ginger paste
Add baharat and turmeric and saute for a minute.
1 tbsp baharat spice, 1 tsp turmeric
Add tomatoes, spices, salt, lime, stock, water and the chicken, bring to boil and simmer, covered, for 40 minutes.
2 large tomatoes, 5 cardamom pods, ⅛ tsp ground cloves, 1 cinnamon stick, 2 ½ tsp salt, 1 lime juice and zest, 3 cubes chicken stock, 2 ½ cups water
Soak rice for 15 minutes, rinse 3 times and mix with parsley and cilantro.
1 ½ cups basmati rice, 20 g chopped parsley, 20 g chopped cilantro
Discard the cinnamon stick and cardamom pods. Add rice to the pan, combine with the liquid and simmer, covered, for 15 minutes, until the liquid has absorbed.