• 6-7 Kasmiri red chilies (soaked)
• 6-8 button red chilies (gol lal mirchain)
• little bit water
• 3 tbsp oil
• 1 tsp crushed ginger
• 1 tbsp crushed garlic
• 2-3 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp sugar
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup water

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

• ⅓ cup oil
• 1 bay leaf (tez patta)
• ½ piece cinnamon stick (darcheeni ka tukra)
• ½ star anise (badiyan ka phool)
• 1 black cardamom (bari elaichi)
• 8-10 black pepper corns (sait kali mirchain)
• ½ tsp cumin seeds (zeera)
• 1 large sized onion
• ½ kg chicken
• 1½ tbsp ginger and garlic crushed into paste form
• salt to taste
• ½ tsp black pepper
• 1 tsp white pepper
• 2 crushed green chilies
• 1 tsp coriander powder (dhania powder)
• ¼ tsp nutmeg & mace powder (jaifal jawetri)
• 1 tsp biryani masala (you can also use home made biryani masala)
• 250 grams yogurt (dahi)
• ½ kg boiled basmati rice (ublay basmati chawal)

Garnish with

• 2-3 green chilies
• 8-10 mint leaves
• 2-3 tbsp fresh coriander leaves