3 tbsp Oil
· 3 Chilli powder
· 4 Onions, sliced
· 1 tbsp Garlic paste
· ½ cup Mint leaves
· 1 tsp Cumin powder
· ½ cup Tomato puree
· 4 Tomatoes, chopped
· Salt according to taste
· ½ cup Coriander leaves
· 6 cups Basmati rice,
· 1 kg Chicken
· 3 Green
Chillies, finely chopped
Slice the chicken breasts into thin
slivers, wash well and put dry. Keep aside.
Heat oil in a wok, add onion and
fry until golden.
Add tomatoes and garlic paste, cook for 10 minutes.
Mix-in tomato puree, green chillies, chilli powder, cumin powder, coriander
leaves and salt.
Add chicken and cook over medium heat until the chicken
Spread 3 cups of rice in large oven proof dish, follow by a
single layer of chicken. Top it off with a layer of remaining rice and garnish
with mint leaves.
Cover with a tight fitting lid/foil and place in a hot
oven, 350° F, for 20 minutes.
Tip: If you want to avoid using
colour in tandoori chicken, use lemon juice mixed with turmeric instead.