admin Jul 31, 18 Serving Size: 8 Ingredients: Chicken fillets – 1 kg 4 tbsp Tikka Masala by National Foods (easily available at Pakistani/Indian grocery stores ) 1 cup yogurt 1 tbsp ginger & garlic paste 2 tsp red chili powder 3 lemons 1 kg rice salt (to add in rice when boiling) 3-4 onions I cup oil a handful of coriander a handful of mint leaves 4-5 green chilies 6-7 black peppercorns 3-4 green cardamom Preparation: Take the chicken fillets and add tikka masala, yogurt, ginger & garlic paste, red chili powder and lemon juice. Marinate the chicken for approximately 30 minutes. Boil the chicken when it is marinated well. Dice the onions (finely) and fry them in oil. (the oil doesn’t have to be boiling hot like it is required for frying). Keep the onions separate when fried. Pour that oil (the one you fried onions in) on the chicken when it is boiled. Boil the rice (should be half boiled) in 1/2 tsp salt, cardamoms and black peppercorns. Oil the pan and make a layer of the half boiled rice. Pour the boneless chicken on it with few mint leaves, coriander, green chilies and lemon juice. Add the remaining rice as a layer on top with the remaining mint leaves, coriander and chilies. Take 1/2 tsp of ‘zarday ka rang’ (yellowish orange food color) and mix it in 1/2 cup milk. Pour it over on top of the rice and let it cook on low flame till the steam is out. Serve hot.