• 3-4 tbsp thick yogurt
• 3-4 tbsp fresh cream (dairy cream)
• 3-4 pieces crushed green chilies
• 1 tbsp ginger and garlic crushed into paste form
• ½ tsp white pepper powder
• ½ tsp black pepper
• salt to taste
• 1 tsp crushed cumin seeds (koota hua zeera)
• ½ tsp whole spice powder (garam masala powder)
• 1 tsp meat tenderizer powder
• 1 tbsp lemon juice
• 4 leg pieces chicken
• 1 tbsp corn flour
• 1-2 tbsp oil

Marination Masala

• 1 bay leaf (tez patta)
• ½ inch piece cinnamon stick (darcheeni tukda)
• 1 tsp coriander seeds (sabit dhania)
• 2 cloves
• ¼ tsp black pepper
• ½ tsp cumin seeds (zeera)
• 2-3 green cardamom (choti elaichi)
• 1 small sized dried lemon
• ½ tbsp crushed cumin seeds
• 1 tsp salt or to taste
• ¼ tsp turmeric powder (haldi powder)
• 2 pinches of orange food color (zarda rang) optional

Marination sauce

• 1 tomato
• 1 green chili
• 1½ ginger and garlic crushed into paste form
• 1 whole chicken cut into 4 pieces
• lemon juice (squeeze out 1 lemon)
• 2 tbsp thick yogurt

Other ingredients for garnishing

• lettuce leaves
• lemon
• onion slices
• tomato slices

Ingredients of Marinade mixture (For marination of mutton leg)

• 250 grams yogurt
• 2-3 tbsp ginger and garlic crushed into paste form
• 1-2 crushed green chilies
• 1 tsp meat tenderizer powder
• 1 tbsp tandoori powder
• 1 tsp crushed cumin seeds (zeera koota hua)
• 1 tsp crushed red chili
• ½ tsp crushed black pepper
• 1 tsp chaat masala
• 1¼ tsp salt
• ⅛ tsp orange food color
• 2 kg mutton leg

Ingredients needed at the time of cooking and garnishing

• ¼ cup oil
• 2 cups water
• cucumber slices
• tomato slices
• lemon slices
• mint leaves

• 1 full chicken (cut into 2 Leg and 2 chest pieces)
• 3 to 4 tbsp yogurt
• 1 tbsp ginger and garlic (crushed into paste form)
• 1 tbsp lemon juice
• 1 tbsp crushed red chili
• 1 tsp red chili powder
• 1 tsp crushed coriander seeds (dhania koota hua)
• ½ tsp black pepper or to taste
• 1 tsp crushed cumin seeds (zeera koota hua)
• ½ tsp whole spice powder (garam masala powder)
• ⅛ tsp orange food color (zarda rang)
• 1 tbsp oil
• salt to taste

• 1 egg
• 1 tbsp ginger garlic paste (ginger and garlic crushed into paste form)
• 2 tbsp lemon juice
• 1 tbsp cornflour
• 1 tbsp green chili paste (crush green chili into paste form)
• 3 tbsp vinegar
• ¾ tsp turmeric powder (haldee)
• 1 tsp crushed cumin seeds (zeera koota hua)
• 1 tsp tandoori masala (optional)
• 1 tbsp red chili powder
• 1 tsp whole spice powder (garam masala powder)
• ½ tsp white pepper powder
• 1½ tsp salt
• ¼ tsp orange food color (zarda rang)
• 2 tbsp yogurt
• whole chicken (saabit murghi)
• oil

Ingredients for the Koftas

• 500 grams boneless chicken
• 1 tbsp ginger garlic (crushed into paste)
• 1 onion (medium sized)
• 3 to 4 green chilies
• a handful of mint leaves (muthi bhar poodinay k patay)
• a handful of fresh coriander leaves (muthi bhar hara dhaniya)
• 1 tsp crushed cumin seeds (zeera koota hua)
• 1 tsp whole spice powder (garam masala powder)
• ½ tsp black pepper
• ½ tsp white pepper powder (sufaid mirch powder)
• 1½ crushed coriander seeds (koota hua dhaniya)
• ½ tsp turmeric (haldi powder)
• 1 tsp salt
• ½ cup oil to fry the koftas

Ingredients for the gravy

• 1 large sized onion
• 1 tsp ginger garlic
• salt
• 1 tsp black pepper
• 1 tsp white pepper or to taste
• 1 cup whipped yogurt (dahi phenty hoi)
• 15 almonds (badam)
• ½ tbsp poppy seeds (khaskhas)
• 1 tbsp melon seeds (charmaghaz)
• 1 tbsp coconut powder
• 1 cup water
• ½ cup cream
• green chilies