Tandoori Botti Roll

1 kg Chicken  Deboned Thigh / fillet brined overnight
1/4 Cup + 1Tbs Mustard oil preferably or Sunflower oil
1.5 Tbs krea Kashmiri Chilli powder

Mix the above well and marinate it into the brined chicken for two hours.

Give special attention to the fact that the brined meat is allowed to dry before marinating .

1 Cup Double Thick yoghurt
2 Tbs krea Tandoori spice
3/4 Tsp Krea zafraani  Garam Masala
3 Tbs lemon juice
5gm salt
2 Tsp kassuri Methi ( fenugreek leaves ) roughly crushed using your fingers.

Marinate this into the chicken and leave it overnight
Grill , Braai or Pan fry on high heat first making sure you brown and seal the chicken

Smoke with a charcoal for authentic Tandoori flavor

Using your favourite parathas assemble the cooked chicken, top with mint yoghurt, sweet chutney, onions and lettuce .NIHAARI :

Kebab Tarkari
700gm Chicken fillet or chicken thighs deboned and brined.
1 Tbs fresh ginger/ ginger powder
1 Tbs fresh garlic/ garlic powder
2 onions chopped
1/2 bunch fresh Coriander
3 Green chilli
2 Tbs double thick yoghurt
2 Tbs Double thick cream
1/2 Tsp Krea Nihaari spice
1/2  Tsp krea Krea zafraani Garam masala
Salt to taste
Mince it well in the processor

1/4 Cup oil
3 Tbs Ghee
2 medium onions thinly sliced
1 Tsp fresh ginger
1 Tsp fresh garlic
1 cinnamon stick
3 green cardamom
1 Tsp krea kalya spice
1/2 Tsp krea Nihaari spice
1/2 Tsp krea zafraani Garam masala
1.5 Tbs double thick cream
1 Tbs crushed Almonds and Pistachios
Salt to taste

Yoghurt and fried onion mix
1/2 cup fried onions
1 Cup double thick yoghurt
Salt to taste
1/2 Tsp krea Zafrani Garam masala

1 Tsp cardamom powder