Ingredients:

Chicken Marinade (Marinate your chicken in the below)

• 1kg whole Chicken

• 1 tsp Salt

• 1 tbsp Ginger & garlic paste

• 1 tsp Turmeric paste

• Juice of a lemon

• 2 tbsp of Chicken tikka masala paste (any good shop bought brand OR or if you want to make masala paste, blend together: 1 tbsp of roasted: cumin, garam masala, paprika, cinamon. Add some oil to begin. U can also add a tbsp of tomato puree, ginger, garlic.

• 1 tbsp of Oil

Rice (Par boil your rice in the below)

• 500g soaked Basmati rice
• 1/2 tsp of Salt
• 1 small piece of Cinnamon
• 3 pods of Elaiti
• 3 cloves of Giroffe

For frying

• 3 tbsp Oil + 1 tbsp of Ghee
• 1 cup of Onions
• 250 g of Chopped tomatoes
• 1 tbsp Ginger garlic paste
• 1/2 cup Yoghurt
• 1 tbsp Garam masala
• Chopped coriander and mint
• 250 g Potato cubes
• 1/4 cup infused Saffron
• Few hard boiled eggs

Tsp = Teaspoon
Tbsp = Tablespoon

DOWNLOAD RECIPE PDF

Directions

1. Prepare and light your COBB Cooker with ½ a CobbleStone or 5 pieces of briquettes.
2. Place the Roast Rack or BBQ Kit and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Grill your marinated chicken. Grilling it is important to ensure the ‘tikka’ flavour is achieved. This will make a huge difference to your dish. Once the chicken is grilled, keep aside.
4. Heat the Frying Dish with oil and ghee. Add the fried onions, chopped tomatoes, ginger/garlic paste, garam masala, yoghurt, chopped coriander and mint. Stir all well and allow to cook until the tomatoes are tender.
5. Add the grilled chicken to the Frying Dish, together with the fried potatoes. Add some water.
6. Once the above starts to bubble, layer on your parboiled rice.
7. Drizzle the infused saffron and garnish with fried onions.
8. Cover your Frying Dish, cook until the rice is tender.
9. Plate up + garnish with eggs.