• 8 qt Chicken leg pieces
• Salt to taste
• 2 tbsp Vinegar
• 1 tbsp Hot sauce or chili sauce
• 1 tsp Black pepper
• 1 tsp Red chili powder
• 1/2 tsp Garlic powder

Dredging station | Spicy flour mixture

• 2 cup Refined flour
• 1/2 tsp Baking powder
• 1/4 cup Cornflour
• 1/2 tsp Salt
• 1/2 tsp White pepper powder
• 1/2 tsp Mustard powder
• 1/2 tsp Red chili powder
• Oil for deep frying

Ingredients needed to marinate the chicken

• ½ kg boneless chicken
• ½ cup yogurt
• 1 tbsp crushed garlic
• 2 tbsp peri peri sauce
• 1 tbsp soy sauce
• 1 tsp bbq sauce (optional)
• 1 tsp papaya powder or kichri powder
• salt to taste
• 1 tsp crushed red chili or to taste
• ½ tsp crushed black pepper to taste
• 2-3 tbsp oil for frying the marinated chicken

Ingredients for making paratha

• 2 cup all purpose flour
• 1 tsp salt
• 2 tbsp clarified butter (ghee)
• water as required

other filling items

• mayonnaise to taste
• cucumber
• tomatoes
• onion slices
• chili garlic sauce or tomato ketchup

Chicken

• ½ kg boneless chicken cubes
• 1 tbsp ginger and garlic crushed into paste form
• 2 crushed green chilies
• salt to taste
• 1 tsp crushed red chili
• 1 tsp paprika powder (optional)
• ½ tsp tikka masala (optional)
• 1 tsp crushed cumin seeds (zeera koota hua)
• ½ tsp meat tenderizer powder
• 1 cup yogurt
• 2-3 tbsp oil

Chutney

• 1 cup yogurt (dahi)
• 15-20 mint leaves (pudinay k patay)
• 2 green chilies
• 1 tsp crushed roasted cumin seeds (zeera koota hua)
• little bit salt
• 1 pinch of citric acid (tatri)

Paratha

• 2 cups all purpose flour (maida)
• 1 tsp salt
• 2 tbsp clarified butter (ghee)
• water as required for kneading soft dough

Other ingredients

• onion slices

• 2 cups all purpose flour (maida)
• ¼ cups semolina (suji)
• 1 tsp salt
• ½ tsp baking powder
• 2 tbsp oil
• 3 tbsp yogurt (dahi)
• water as required
• oil to be applied while preparing the dough and for deep frying

Chicken Zinger

• ½ kg boneless chicken
• 1 egg
• 1 tbsp vinegar (sirka)
• 1 tsp garlic powder or fresh garlic crushed (lashan powder or taza lahsan ka paste)
• salt to taste
• 1 tsp crushed red chili or to taste
• 1 tsp black pepper (kali mirch)
• 1 tsp paprika powder
• 2 cup all refined flour (maida)
• little bit salt
• oil for deep frying the chicken (zinger) pieces

Tamarind Sauce (Imli Sauce)

• ½ cup tamarind (imli) soaked in 1 cup of water and seeds removed.
• ½ tsp dried ginger powder (saunth powder)
• 1 tsp crushed red chili
• 1 tbsp paprika powder
• ½ tsp salt or to taste
• ¼ tsp black salt
• ½ tsp chaat masala
• ½ tsp cumin powder (zeera powder)
• ½ tsp fennel seeds powder (saunf ka powder)
• ⅓ cup sugar

Mint Mayo Dip

• a handful of mint leaves
• 2-3 green chilies
• 1 cup mayonnaise
• 1 tsp sugar powder (pissi hoi cheeni)
• little bit salt

Paratha

• 1 tsp vinegar
• 2 cups all purpose flour (maida)
• 1 tsp salt
• 2 tbsp clarified butter (ghee)
• water as required
• oil

Other ingredients

• onion 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