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.