2 cups chicken fillets cubed, washed and drained Marinate with:¾ cup double cream yogurt2 teaspoons shan tandoori spice1 teaspoon red chilli powder¼ teaspoon tumeric 1 teaspoon coriander powder 1 teaspoon cumin powder Salt to taste A drop of red colouring2 tablespoons lemon juice½ teaspoon chilli flakes Cook chicken on very low heat with 2 tablespoons butter. Boil 1 & ½ cups Jasmine rice (bhimdi rice) Fry potato cubes and season Chicken must be very saucy. Adjust chilli according to taste. Put less chilli if u dont want it spicy. In a casserole dish layer rice then chicken and top with potatoes. Warm in oven and serve. I served with a raita. Enjoy.