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Chicken Tikka Pulao

Rice ½ kg (soaked)
For Chicken Marination
Chicken 1 kg
Yogurt 2 cups
Ginger garlic paste 2 tbsp
Chicken tikka masala 4 tbsp
For Gravy
Oil ½ cup
Onion 3 large (sliced)
Red chili powder 1 tsp
Black pepper powder 1 tsp
Salt ½ tsp or to taste
Lemon 2
Green chilies 2 (sliced)
For Rice Stock
Water 4-5 glasses
Chicken bones as required
Garlic 4-6 cloves (crushed)
Whole coriander 2 tbsp
Salt to taste
Marinade chicken with yogurt, ginger garlic paste and tikka masala. Leave for 1 hour.
Add stock ingredients in a pan and cook for 15 minutes. It should be enough to cook the rice. Sieve through a strainer. Keep aside.
Heat oil in another pan and golden brown onion. Remove onion.
In same oil put marinade chicken and cook until half cooked.
Now add red chili powder, black pepper powder, salt and lemon juice. Cook and when its tender, add green chilies.
Meanwhile heat up stock, add rice (adjust salt) and cook until 80% rice are cooked.
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