CHICKEN TIKKA:

¾ cup (175 mL) Plain yogurt
3 tbsp (45 mL) Lemon juice
2 tbsp (30 mL) Ginger-garlic paste
1 tbsp (15 mL) Tikka masala
2 tbsp (30 mL) vegetable oil
Pinch Saffron
4 Mina™ Chicken Leg Quarters, cut into eight pieces

BIRYANI SAUCE:

2 tbsp (30 mL) Vegetable oil
1 Onion, diced
½ tsp (2 mL) Turmeric
1 tsp (5 mL) Ginger-garlic paste
1 tsp (5 mL) Chili powder
1 tsp (5 mL) Ground coriander
4 Cloves
1 Cinnamon stick
6 Black peppercorns
1 Black cardamom pod
Pinch salt
6 Green chili peppers, minced
4 Tomatoes, diced
6-8 Dried prunes, soaked, chopped
1 cup (250 mL) Chicken stock
½ cup (125 mL) Plain yogurt
2 tbsp (30 mL) Freshly squeezed lemon juice
¼ cup (60 mL) Chopped fresh cilantro (coriander leaves)
¼ cup (60 mL) Chopped fresh mint

INDIAN SPICED BASMATI RICE:

2 tbsp (30 mL) Butter
1 Black cardamom
½ tsp (2 mL) Black cumin seeds
2 Cloves
1 Cinnamon stick
4 Black peppercorns
1 Tej Patta (Indian Bay leaf)
Pinch saffron
2 cups (500 mL) Basmati rice, rinsed
4 cups (1 L) Chicken Broth
Pinch salt
¼ cup (60 mL) Crispy fried onions
2 tbsp (30 mL) Freshly squeezed lemon juice
Cilantro (coriander leaves)