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 2 chopperized
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.