Ingredients:
- Lehsan powder (Garlic powder) 1 tsp
- Dried oregano 1 tsp
- Dhania powder (Coriander powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Zeera powder (Cumin powder) 1/4 tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Paprika powder ½ tsp
- Lemon juice 1 & ½ tbs
- Olive oil 1 tbs
- Fresh parsley 1-2 tbs
- Chicken boneless thighs ½ kg
- Cooking oil 2 tbs
- Makhan (Butter) 2 tbs
- Kali mirch powder (Black pepper powder) ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Zeera (Cumin seeds) roasted & crushed 1/4 tsp
- Namak (Salt) ½ tsp or to taste
- Chawal (Rice) basmati 1 & ½ Cups (soaked for 30 minutes)
- Yakhni (Chicken stock) 2 & ½ Cups
Sauce:
- Dahi (Yogurt) thick ½ Cup
- Mayonnaise ½ Cup
- Cheeni (Sugar) 1 tbs
- Sirka (Vinegar) 1 & ½ tbs
- Lemon juice ½ tbs
- Fresh parsley chopped 2 tbs
Directions:
In spice mixer,add garlic powder,dried oregano,coriander powder,salt,cumin powder,black pepper powder,paprika powder,lemon juice,olive oil,fresh parsley,grind well & set aside.
In bowl,add chicken boneless thighs,grinded paste and mix well,cover and marinate for 2 hours in refrigerator.
On griddle,add cooking oil and fry chicken pieces from both sides until done then cut into small pieces & set aside.
In pot,add butter and let it melt.
Add black pepper powder,turmeric powder,cumin seeds,salt and mix well.
Add rice,mix well and cook for 4-5 minutes.
Add chicken stock,mix well and bring it to boil,cover and steam cook on low flame for 15 minutes.
In bowl,add yogurt,mayonnaise,sugar,vinegar,lemon juice,fresh parsley and whisk until well combined.
Serve with rice and chicken pieces.
Ajza:
- Lehsan powder (Garlic powder) 1 tsp
- Dried oregano 1 tsp
- Dhania powder (Coriander powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Zeera powder (Cumin powder) 1/4 tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Paprika powder ½ tsp
- Lemon juice 1 & ½ tbs
- Olive oil 1 tbs
- Fresh parsley 1-2 tbs
- Chicken boneless thighs ½ kg
- Cooking oil 2 tbs
- Makhan (Butter) 2 tbs
- Kali mirch powder (Black pepper powder) ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Zeera (Cumin seeds) roasted & crushed 1/4 tsp
- Namak (Salt) ½ tsp or to taste
- Chawal (Rice) basmati 1 & ½ Cups (soaked for 30 minutes)
- Yakhni (Chicken stock) 2 & ½ Cups
Sauce:
- Dahi (Yogurt) thick ½ Cup
- Mayonnaise ½ Cup
- Cheeni (Sugar) 1 tbs
- Sirka (Vinegar) 1 & ½ tbs
- Lemon juice ½ tbs
- Fresh parsley chopped 2 tbs
Directions:
Spice mixer mein lehsan powder,dried oregano,dhania powder,namak,zeera powder,kali mirch powder,paprika powder,lemon juice,olive oil aur fresh parsley dal ker ache tarhan grind ker lein & side per rakh dein.
Bowl mein chicken boneless thighs aur grinded paste dal ker ache tarhan mix karein aur dhak ker 2 hours kliya refrigerator mein marinate ker lein.
Tawa per cooking oil dal dein aur chicken pieces ko dono sides sa pak janay tak paka lein phir small pieces mein cut ker lein & side per rakh dein.
Pot mein makhan dal ker melt ker lein.
Kali mirch powder,haldee powder,zeera aur namak dal ker ache tarhan mix ker lein.
Chawal dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Yakhni dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 15 minutes kliya steam cook ker lein.
Bowl mein dahi,mayonnsise,cheeni,sirka,lemon juice aur fresh parsley dal ker ache tarhan whisk ker lein.
Chawal aur chicken pieces ka saath serve karein.
