To Marinate Chicken:
1: chicken 1 & 1/2 kg (cut in 8 or 12 pieces)
2: thick greek yogurt 1 cup
3: yellow food colour 1/4 tsp
4: cumin seeds 1 & 1/2 tbsp (dry roasted and crushed)
5: salt 1 tsp (heaped)
6: lemon juice 8 tbsp
7: red chilli powder 1 tsp (slightly heaped)
8: ginger & garlic paste 2 tbsp
9: chaat masala powder 1 tsp
10: coal to smoke the chicken
11: oil 4 tbsp
1: onion 2 large (cut in rings)
2: green chilli 3 (sliced)
1: rice 1 kg (washed & soaked 20 minutes)
2: onions 1 large (sliced)
3: cloves 8
4: Chinese salt 1 tbsp
5: black pepper corns 20
6: green cardamom 6
7: black cardamom 3
8: green chilli 5 (slice in two)
9: cumin seeds 1 tbsp
10: cinnamon stick 2 pieces
11: ginger & garlic paste 2 tbsp
12: chicken stock cube 1 to 2 (mix with 1/2 cup hot water)
13: salt 1 tbsp
14: oil 1 cup
1: marinate chicken food colour, lemon juice, cumin, salt, red chilli, chaat masala, ginger & garlic paste, yogurt mix well cover and leave it for half to 1 hour.
2: for pilau: heat oil add onion, cloves, black pepper corns, cinnamon stick, black cardamom, green cardamom, cumin seeds, green chilli, ginger & garlic paste and fry till dark golden on high flame.
3: then add the soaked rice, water 9 cups, chicken cube mixed with water, salt, Chinese salt, mix cover and cook on high flame till the water dries and the rice is cooked.
4: now cover the lid with a tea towel and simmer the rice on low flame for 10 minutes. after 10 minutes close the flame.
5: for chicken tikka: heat oil add the marinated chicken, wait for a boil on high flame, then cover and cook on low to medium flame till the chicken is cooked and oil comes on surf.
6: heat the coal.
7: place a piece of foil, add the hot coal, add little oil on the coal, cover till the smoke settles.
8: to serve: place the pilau in a dish, top it with the chicken, garnish it with the onion rings, green chilli.
9: serve hot with any chutney.
BY Faiza Zarif