Ingredients
Boneless chicken 1/2 kg
Fried onions (tali pias) 1 cup
Yogurt 250 grams
coriander powder (dhania powder) 1 tsp
All spices powder (pissa garam masala) 1 tsp
kachri powder 1 tbsp
Crushed red chilies (kuti lal mirch) 2 tsp
Roasted cumin seeds (bhuna hoa zeera) 2 tsp
Turmeric powder (haldi) 1/2 tsp
Salt 1/2 tsp
Mace powder (pissi jaifal) 1/4 tsp
Oil 4 tbsp
Coal 1 piece
Boneless chicken 1/2 kg
Fried onions (tali pias) 1 cup
Yogurt 250 grams
coriander powder (dhania powder) 1 tsp
All spices powder (pissa garam masala) 1 tsp
kachri powder 1 tbsp
Crushed red chilies (kuti lal mirch) 2 tsp
Roasted cumin seeds (bhuna hoa zeera) 2 tsp
Turmeric powder (haldi) 1/2 tsp
Salt 1/2 tsp
Mace powder (pissi jaifal) 1/4 tsp
Oil 4 tbsp
Coal 1 piece
To prepare tomato Sauce
Blended tomatoes 1/2 kg
Crushed green chilies 4
Curry leaves 6
Coriander Leaves 1/2 bunch
Red chili powder 1 tsp
mustard seeds (Rai) 1 tsp
Salt 1/2 tsp
Oil 4 tsp
Spiced rice as required
Method:
- Marinate boneless chicken with red chili powder, slightly roasted cumin seeds, turmeric powder, coriander powder, all spices powder, salt, mace powder, fried onions, yogurt, kachri powder and oil and leave it for half an hour.
- Place it in a pan and cook it on medium flame with close lid. When chicken gets soft, stir it well and allow coal simmering (koilay ka dhoa day). Tikka Boti Masala is ready.
Method to prepare tomato sauce:
Take a pan add tomatoes, red chili powder, salt, curry leaves, mustard seeds, crushed green chilies, coriander leaves and oil and cook it on high flame. Tomato sauce is ready.
Serving:
In a platter, lay out a layer of simmered rice, tomato sauce on it and tikka boti over it and serve.
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