Ingredients:
Column I:
- Chicken 1 kg 16 pieces
- Coriander crushed 1 tsp
- Salt 1 ½ tsp
- Allspice 1 tsp
- Chili powder 1 tsp
- Ginger garlic 1 tbsp
- Tikka masala 4 tbsp
- Yogurt 1 cup
- Orange color pinch
Column II:
- Oil ½ cup
- Green chilies 4 sliced
- Boiled rice ½ kg
- Coriander leaves 3 tbsp
- Ginger sliced 1 tbsp
- Chili powder 1 tbsp
- Tomatoes chopperized 2
- Salt ½ tsp
- Allspice ½ tsp
- Ginger garlic 1 tsp
- Turmeric ½ tsp
- Brown onion ½ cup
- Kewra 1 tsp
- Yellow color pinch
Method:
- Marinate chicken with all above in column I for 2 hours.
- Put chicken in oven and bake for 30 minutes until done, give dum of coal.
- Heat ½ cup oil add brown onion with ginger garlic, chili powder, salt, turmeric, tomatoes, yogurt, fry well till oil comes on top.
- Add in chopped greens and ginger sliced. Spread boiled rice on top sprinkle Kewra water and color.
- leave it on dum for 15 minutes. Mix and remove in a platter, top with BBQ chicken boti.
- Serve with salad and raita.
