Chicken Shahjahani with Saffron Rice Rings Recipe at Masala Mornings

Ingredients

• Whole Chicken                1
• Water                    2 cups
• Tandoori Masala                 2 tbsp
• Yogurt                     ½ cup
• Salt                        to taste
• Red Chili Powder            1 tsp
• Garlic Paste                1 tsp
• Oil                        ¼ cup
• Whole Spice                1 tbsp
• Tomato Paste                 2 tbsp
• All Spice                    ½ tsp
• Red Pepper (crushed)            1 tsp
• Cumin Seeds                 1 tsp
• Potatoes (cubed, fried)        2
• Eggs (boiled)                2
• For Sauce:
• Tomatoes (blended)            2
• Onion (fried)                2
• Corinader Leaves (chopped)    4 tbsp
• Green Chilies                2
• Saffron Rice:
• Rice (boiled)                ½ kg
• Salt                        ½ tsp
• Chicken Powder                1 tsp
• Saffron Essence                ½ tsp
• Yellow Color                 few drops
• Oil                        2-3 tbsp

Methods

1. For sauce:
2. Blend all ingredients together.
3. Boil 1 whole chicken with 2 cups water, 2 tbsp tandoori masala, ½ cup yogurt, salt 1 tsp chilli powder and1 tsp garlic paste. Boil till the chicken is tender, remove and shred it into large pieces.
4. Heat oil, add whole spice & blended mixture with tomato puree, cook till bubbles arise, add cooked chicken with seasonings and coriander leaves. Serve it in the center of Saffron rice with fried potato cubes and boiled eggs.
5. For Rice:
6. Heat oil, add rice  with salt, chicken powder, saffron essence, yellow color and leave it to simmer.
7. Mix it well and remove rice on a greased ring mold,  remove it by turning it upside down on a platter, serve surrounded with chicken , fried potatoes and boiled egg wedges.