Ingerdients:
For Chicken Marination:
boneless chicken 1 kg (cut in cubs)
egg 1
cornflour 8 tbsp
National ginger & garlic paste
National Biryani Masala
National Chicken tandoori masala 4 tbsp
National salt 1/2 tsp
National red chil powder 1/2 tsp
red or yellow food colour 1/4 tsp (mixed with 1 tbsp water)
oil for frying
For Tossing Chicken:
yogurt 1 cup
lemon juice 8 tbsp
green chilli 6 to 7 (cut in half)
curry leaves 12
oil 3 tbsp
For Gravy:
onion 2 large (grind)
National ginger & garlic paste 2 tbsp
National red chilli powder 1 tsp
National salt 1 tsp
Coconut milk 1 cup
tomatoes 4 medium (grind)
National garam masala powder 1 tsp
National turmeric 1/2 tsp
red or yellow food colour 1/4 tsp (mixed with) kewra water 2 tbsp
mint 1/3 cup
Rice 1 kg (boiled with salt 80%)
oil 1 cup
Recipe:
marinate the chicken with all the ingredients under marination, (except oil) mix well and keep aside for 30 minutes.
heat oil and fry the chicken till tender and golden, once fried place it on paper towel, on medium to high flame.
for tossing chicken: heat oil 3 tbsp add green chilli, curry leaves and sauté for 1 minute on high flame.
then add the fried chicken, lemon juice, yogurt mix and cook on high flame till the yogurt liquid dries, keep aside.
for gravy: heat oil add onion,National ginger & garlic paste and fry on high flame till changes colour.
now add tomatoes,National salt,National red chilli,National turmeric,National garam masala, coconut milk mix well and cook on medium flame till the oil comes on surface.
take a large pot add half gravy, chicken, boiled rice, gravy, chicken, mint, rice, kewra water mixed with food colour, cover the lid with a tea towel, place the pot on high flame for 10 minutes and then simmer for 5 minutes on low flame.
