For Grilled Chicken

- 2 chicken thighs
- 1/2 teaspoons of chopped garlic
- 1/2 teaspoons of pepper
- 1/4 teaspoons of salt
- 1 teaspoon of chili powder

For Butter Rice

- 2 cups of brown rice
- 4 tablespoons of melted butter
- 1 cinnamon stick
- 2 cardamom
- 1 bay leave
- 1/2 teaspoon of sugar
- A pinch of salt
- 1/2 cup of frozen mixed vegetables

For Grilled Chicken

1. Marinate the chicken with other ingredients.
2. Refrigerate for about 30 mins.
3. Fry about 5 mins on each side of the chicken thigh in a hot pan. No oil is needed as the fat beneath the skin is sufficient.
4. Test the thickest part of the chicken with a toothpick. If you see the clear juice oozing out, the chicken is ready to be served.

For Butter Rice

1. Wash and drain the rice, set aside.
2. Fry butter and spices until fragrant.
3. Add mixed vegetables.
4. Add rice, salt and sugar. Fry for about 2 mins until the butter is well mixed with rice.
5. Transfer the rice mix into a rice cooker, add water to cover the rice and cook as normal.