Skewered cubes of tender boneless chicken breast with a thick tomato gravy, cubed potatoes and saffron-scented long-grain basmati rice.
For Chicken Marination
Marinate the chicken overnight or at least 4 hours if possible. Thread the cubes on skewers alternating with capsicum/onion cubes. Brush the skewers with a bit of oil and let them sit for a while. Shallow-fry each skewer (or do 2-3 at a go) for 2 minutes on one side then turn n fry for another 2 minutes on the other side, set aside until all are done. Grill on coals or under an oven grill for about 5 minutes on each side. Don't over-grill otherwise the chicken will become hard. Serve with rice/fries/naan
For Tomato Gravy
Blend tomatoes with coriander, fried onions, yoghurt, chilies and remaining pieces of capsicum n onions. Heat the oil, add whole pepper, cloves, cardamom, cinnamon and a tsp. of cumin, then add the garlic. Pour in the blended mixture and cook for a few minutes until the mixture is thick and just about done. Add the tbsp. of tomato paste, let it cook for a few more minutes and adjust salt/chili. Serve with a garnish of fried onions n coriander.
For Saffron Rice
Soak a few strands of saffron plus a drop of yellow food color in some milk and set aside. (about 4 tbsp. of milk) Soak the rice for half an hour first. Then add it to boiling salted water with 1 tbsp. of oil and juice of half a lemon....boil until it is almost done (about three-quarter done). Drain, then put the rice back into your pot. Drizzle with saffron/yellow color milk. Also drizzle 2 tbsp. of oil on the rice. Cover and seal tight then let it steam on very low heat for 10-15 minutes.
Just before serving, add a dollop of butter to the very hot rice, toss together and serve. :)