Marinate for tandoori chicken
Marinate the chicken with curd, chilli powder, turmeric powder, tandoori masala and other ingredients.
Use salt as per taste.
Leave the chicken to marinate for about 4 hrs to overnight.
Cooking tandoori chicken
Place the chicken in a pan and cook until all the moisture is absorbed.
Cook the chicken without closing the lid.
When the chicken is cooked and all the moisture is absorbed, place the cooked chicken on a pre-heated grill pan with a few tsp of oil.
Turn the chicken after a couple of minutes. Cook on a medium flame.
Drizzle a little oil half way through the cooking. Cook well on both sides until you get that glaze, shine and char grilled effect on the chicken.
Take a big utensil, add oil and fry onions till soft and brown. take 1/4 cup onions and keep it aside.
Now in the same vessel, add bay leaf and all the whole spices and stir for 1 min.
Add ginger and garlic paste, tomatoes and stir well.
Cook until the tomatoes are soft.
Add chilli powder and other remaining dry spices and stir for about 2 mins. Add curd and mix well for 2 mins.
Also add the remaining left over marinate and also some gravy, which is left from the tandoori chicken cooking.
Cook for a few minutes with the lid closed and until it gets to a gravy consistency and oil starts to leave on top.
Add mint, coriander leaves, salt and simmer for about 5 minutes. for the rice, add rice, salt and water in a pan .Put half the rice on the gravy.
Spread it properly. Place tandoori chicken pieces. Put rice again and spread.
Add fried onions, mint, coriander leaves, mace and nut meg powder, saffron or colour, lemon juice and then at last all the tandoori chicken pieces.
Close the lid tightly and cook it on simmer for 20 to 25 mins or until the rice is fully cooked.