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Mala Chicken and Dill Pickled Rice recipe

  • Author: Rumasha Beni
  • Prep Time: 10 minutes + 1 hr for marination
  • Cook Time: 35 minutes
  • Total Time: 28 minute
  • Yield: Serves 4 1x



For the Mala Chicken:

500g chicken breasts

2 cups of buttermilk (divided)

1 cup of neutral oil (divided)

1 tbs of soy sauce

2 tsp nutmeg (divided)

2 tsp paprika (divided)

1 tsp garlic powder

1 tsp dana jeera, mixed spices, or garam masala

2 grated garlic cloves

1 medium-sized onion (finely chopped)

¼ green bell pepper (finely chopped)

2 tbsp tomato paste

½ a lemon’s juice

(Optional) 1 finely chopped jalapeno (replace with preferred chili)


¼ cup of chopped coriander


For the dill pickled rice:

2 cups of rice (preferably Jasmine rice)

3 ¾ cups of water

1 tsp of salt

1 tbsp of neutral oil

1 tsp of garlic powder

½ a cup of diced pickles

¼ cup of fresh chopped dill


For the Mala Chicken: 

  1. In a ziplock bag, marinate the chicken breasts with 1 tsp of salt, 1 cup of buttermilk, soy sauce, 1 tsp of paprika, ¼ cup of neutral oil, 1 tsp of nutmeg, 1 tsp of garlic powder. Allow to marinate for 1 hour or overnight for an even better infusion of the flavors.


For the dill pickled rice:


  • The curry keeps well in the fridge if kept in an airtight container.
  • You can replace chicken with tofu or fish, but reduce the initial cook time to avoid overcooking your fish.
  • The rice will stay fresh in the fridge for 2 weeks if covered in an airtight container.
  • It pairs best with a thick spicy curry or in a wrap.

Keywords: mala chicken, buttermilk chicken, curry, garam masala, Kenya, rice, pickles, gherkins, dill