Marinate the chicken with garlic, ginger, coriander, green chilli, tomato paste, red chilli powder, turmeric powder, dry garam masala powder, salt and yogurt. Keep it aside for half an hour.
Cook rice separately (do not cook fully, keep it semi-cooked), add salt, sprinkle it with colour and keep aside.
Heat milk, put a pinch of kesar and keep aside.
Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside.
Fry the remaining onion in the same oil till slight golden brown and put the marinated chicken. Cook for 10 mins.
Take a separate utensil, put Ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar. Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.
Garnish with coriander leaves and rest of the fried onions.
Tightly cover the utensil and cook for another 10 mins.
Serve hot with salad, lemon and papad.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.