Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Nos | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) | Whole Spices |
| 3 | Whole | Cardamoms | Whole Spices |
| 3 | Whole | Cardamoms | Whole Spices (black) |
| 1 | Kilogram | Chicken | Recipe Base |
| 4 | Medium | Chillies, Green | Garnishing - slit |
| 2 | Large | Chillies, Kashmir | Marinade |
| 1 | Large | Chillies, Red Dry | Whole Spices |
| 1/4 | Teaspoon | Chilly Powder, Red | Marinade |
| 1/2 | Teaspoon | Chilly Powder, Red | Masala |
| 1 | Sticks | Cinnamon | Whole Spices |
| 3 | Whole | Cloves (spice) | Whole Spices |
| 2 | Tablespoon | Cooking Oil | Masala |
| 3 | Tablespoon | Coriander Leaves (Kothmeer) | Garnishing - finely chopped |
| 1/2 | Teaspoon | Coriander Powder | Marinade |
| 4 | Tablespoon | Curds | Marinade |
| 2 | Whole | Eggs | Garnishing - boil and shell |
| 1/2 | Teaspoon | Garam-Masala | Marinade |
| 1/2 | Teaspoon | Garlic | Marinade |
| 1/2 | Teaspoon | Ginger | Marinade |
| 1/2 | Teaspoon | Jeera Powder | Marinade |
| 1 | Teaspoon | Jeera/Cumin Seeds | Garnishing |
| 1 | Tablespoon | Lime Juice | Marinade |
| 2 | Medium | Onion | Masala - finely sliced |
| 4 | Nos | Pepper Corns | Whole Spices |
| 2 | Teacup | Rice, Basmati | Recipe Base |
| 1 | Teaspoon | Salt | Masala |
| 2 | Teaspoon | Salt | for rice |
| 1 | Teaspoon | Salt | Marinade |
| 1 | Large | Tomatoes | Masala - chopped |
| 1/2 | Teaspoon | Turmeric Powder | Masala |
| 1.5 | Teacup | Water | for boiling rice |
Method
1. There are lots of ingredients in this recipe and they are required in different steps. For marinating use all the ingredients from Chicken to lemon juice. For the masala refer to all the ingredients from Onion to Cooking Oil. For Whole Spices refer to all the ingredients from Cloves to Peppercorns. Rest will be used for garnishing
2. Prick Chicken. Combine all ingredients for marinade & mix well. Add Chicken Pieces, mix well. Cover the dish. Keep it aside for 15-20 min.
3. Heat 1 tbsp Oil in Kadai. Put marinated Chicken on high heat & let it dry. Stir in between. Keep aside.
4. In the same kadai heat rest of the oil & put Whole spices. Fry for a minute or two till you smell a strong aroma.
5. Add onion & saut
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