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Marinate chicken: Combine 2.2 lbs boneless chicken breast cubes with ½ cup yogurt, 2 tablespoons ginger paste, 2 tablespoons garlic paste, 4 tablespoons Tandoori Masala, 2 tsp hot red chili powder, 1 tsp salt, lemon squeeze, oil/butter drizzle, and optional red food coloring
Smoke the marinated chicken with charcoal drizzled with oil
Prepare rice: Wash 4 cups sela basmati rice thoroughly and boil for 11 minutes, then drain
Slice 1 large onion and chop 3-4 tomatoes and 2-3 green chilies
Cube 4-5 potatoes
Layer the biryani: In a pot, add marinated chicken, chopped tomatoes, green chilies, 1 tablespoon biryani masala, 2 tablespoons garam masala, 1 tablespoon hot red chili, 2 tsp salt, and cubed potatoes
Add boiled rice on top of the chicken mixture
Dissolve ½ tsp orange food coloring in ½ cup water and pour over the rice
Top with ½ stick butter cubes and chopped cilantro
Cook covered until rice is fully cooked and flavors are infused
Garnish with additional cilantro and serve with lemon squeeze