Vineshree's Chicken Tikka

Chicken Tikka
Chicken tikka is a chicken dish originating in the Punjab region of the Indian Subcontinent; the dish is popular in India and Pakistan
A tray of mixed portions of chicken, 2 kg cleaned, washed and leave to drain
½ cup buttermilk
1 tbs ginger and garlic paste
½ Freshly squeezed lemon
3 tbs wet tikka masala
1 tbs jeera powder
1 tbs black pepper
1 tbsp egg yellow
Salt to taste
Marinate the chicken with all of these ingredients for at least an hour
Fry in a pan till halfway cooked, like 10 mins
Place chicken in a pot when it’s done and smoke.
To Smoke:
In a pot with onion leaves, 1 hot coal and a tsp of ghee for 5 -10 minutes. Set aside
Rice :
2½ cups basmati rice boiled with few cinnamon sticks
Elaichi (cardamom) and salt to taste
Cooked till halfway done and drain.
Add some food coloring and toss, set aside.
5 halved potatoes
Mix with Robertsons aromatic roasted potatoes spice, and deep fried till done and then leave aside
4 onions, sliced.
Add some food coloring and fry until golden brown
1/4 cup Briyani dhal boiled till halfway done, drain and leave aside
For the curry:
1 onion finely sliced
2 cinnamon sticks
1-star anise
3 cloves
1 tbs dhania Jeera powder.
1 tbs ginger and garlic paste
4 tbs Kashmiri chili powder
2 tbs wet tikka masala
Half can tomato purée
1 cup buttermilk
4 green chilies slit lengthwise
4 medium tomatoes..skins removed and chopped
Few sprigs curry leaves and thyme
Salt to taste
Add some roughly chopped mint
Add oil to a pot, fry onions and add spices
Once it turns color, add your chili powder and tikka masala
Next, add your tomatoes, and puree with green chilies add salt, half way add the buttermilk.
Cook till oil comes to the top, then add some mint
Add the chicken on top of this curry mixture.
Sprinkle some fried onions
Add the biryani dhal on top
Next, add the fried potatoes
Lastly, add the rice
Add fried onions
Add half cup water with some saffron essence to give it that added flavor.
Add few blobs of butter all around
Cover with foil
Steam in the oven at 190 for 1 hr till rice is done..garnish with mint
Serve with a carrot salad or raita
Prepared, tried and tested by Vineshree Govender
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