Marinate chicken pieces in: Red Masala Paste, Green Masala Paste, Lemon Juice, Dry ground coriander, Ground cumin, Tumeric, Little Garam masala, Tandoori Masala, Yoghurt, Yellow food colouring, Little olive oil, and a few whole green chillies.

Place in the oven to cook.

In a pot big enough for the chicken and the rice, add some olive oil, chopped or grated onions, cinnamon sticks, clove, and braise till the onions are close to golden.

Add the tomatoes and a little of the above ingredients used to marinate the chicken (excluding yoghurt), cook on low, add in the fresh coriander and mint, and finally add the yoghurt.

When the chicken is halfway cooked, smoke it by making a foil basket and placing it in the middle of the chicken.

Heat a piece of charcoal till it's red, place it in the middle of the foil, top with some ghee or butter, cover up and leave to smoke for a few minutes.

After smoking the chicken, mix it with the pot with the tomatoes and extra masala that you cooked while the chicken was cooking in the oven.

Add some oil and water, layer your boiled rice on top, garnish with fresh coriander and dry fried onions, and steam.

For Potato (Aloo) Fry, thinly slice potato slices, mix with the same ingredients used to marinate the chicken (excluding the yoghurt and lemon juice), and grill in the oven till crispy.

Serve with Mango Achaar and Dahi.