MARINADE: marinate the Chicken in the Curry Paste for 30 minutes or 3 hours to overnight.
SAUT: heat the Cooking Oil and Butter in a pot. Saut the Aromatics for a minute. Then add the Onions and cook until soft, translucent and fragrant.
CHICKEN: next add the entire Chicken and Curry Paste and brown the chicken on all sides.
TOMATOES: next add the Tomatoes (and maybe 1/2 cup Water) and cook the them until they turn soft and have disintegrated.
RICE: Next, add 2 Cups of Water and stir the bottom. Then add the Rice, Raisins Salt and cover with a lid. Cook on a LOW heat until all the Water have evaporated. You can check the bottom with a skewer or fork. When cooked, rest for 10 minutes before serving. Garnish with Fresh Coriander Leaves and serve with Raita.
