Rice 2 cups

Onions chopped 2

Tomatoes sliced 2

Coriander 1 bunch

Green chilies 8 to 9

Coriander powder 1 tbsp.

Curry leaves 5

Round red chilies 4

Cumin seeds 1 tsp.

Oil ½ cup

Potatoes cubed 3

Boneless chicken cubes 250 g

Peas ½ cup

Carrots sliced 2

Capsicum cubed 1

Chicken tikka masala 1 tsp.

Vinegar 1 tbsp.

Ginger garlic paste 2 tbsp.

Cabbage ½ cup

Water 1 ½ cup

Salt to taste


  1. Heat oil in a pan and put onions in it. Fry onions until golden brown.
  2. Put potatoes, tomatoes, carrots, chicken (marinated in tikka masala and vinegar) and peas in it. Fry for a minute.
  3. Put ground mixture of coriander leaves and green chilies in it. Add remaining ingredients leaving capsicum and cabbage.
  4. Let it cook for 5 to 10 minutes.
  5. Add water in it and bring it to boil. Add salt separately for rice.
  6. Put rice in the pan and cook on full flame until water evaporates.
  7. Slow down flame and cook on low heat for 15 minutes.
  8. Add capsicum and cabbage and then mix.
  9. Serve with raita and salad of own choice.