1 kg chicken fillet or pieces
2 heaped tsp ginger and garlic
1 level tsp crushed chillies
2 tsp jeera
2 tsp koljana
2 tsp tandoori spice
1 tsp tumeric
1 tsp salt
1 cup yoghurt
Marinade your chicken fillets in all the above ingredients and refrigerate for at least an hour or overnight.
Braise 1 sliced onion in butter
Once golden add
2 finely grated garlic cloves and
Add finely chopped almonds and cashews and braise well
Add Marinaded chicken
Add 1 sachet tomato paste
Add 2-3 grated tomatoes
Add 1 tub fresh cream
and cook for half hour on medium heat
After a half hour
Prep 3 cups rice (3 cups rice, cooked with 6 cups water and 3 level tsp salt. Bring to boil and drain)
Layer half your rice in a oven safe pot or a big black oven tray
add your butter chicken masala over half the rice, leaving some curry behind.
Top with fried onions, fried potato wedges, 6 boiled eggs, chopped danya and green chilies
Add the rest of rice add and top with some fried onions.
Pour over the remaining curry over your rice and Garnish with fresh chopped danya.
Cover with foil and steam in the oven on 180degrees for 45min
**Note you can steam your rice for a half hour on a low heat on the stove but the recipe requested was the simplified oven steamed recipe
After your rice is steamed. Fluff up your top rice with a fork.
Enjoy with some dhay, paaper or any of your favourite side dishes