Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 500g boneless chicken pieces with 1 tbsp Kashmiri chilli powder, 1/2 tsp garam masala, 1 tbsp chicken masala, required salt, 2 pinches cumin powder, 1/2 tsp pepper powder, 1 tbsp vinegar (or lemon juice), 1 tbsp ginger-garlic paste, and 1 pinch of permitted red food color (optional). Mix everything well until the chicken is evenly coated. Set aside and let it rest for 10-30 minutes.

2. 2.Prepare Scrambled Eggs

   Crack 3 eggs into a bowl. Add a pinch of salt and 1 tbsp Maggi masala. Beat well until thoroughly combined.

3. 3.Fry the Chicken Tikka

   Heat oil in a pan on high heat. Add the marinated chicken pieces and fry them quickly until cooked through and lightly browned. Do not deep fry. Once cooked, remove the chicken pieces from the pan and keep them aside.

4. 4.Cook the Scrambled Eggs

   In the same pan (or a clean one), pour the beaten egg mixture. Let it cook for a moment without stirring. Once it starts to set, break it into pieces with a spatula. Cook until the eggs are fully scrambled and lightly browned. Keep aside.

5. 5.Sauté Aromatics and Vegetables

   In a large pot or wok, heat 3 tbsp ghee (or other cooking oil, avoid coconut oil). Add 2 tbsp finely chopped garlic and 1 tbsp crushed green chillies (from 5 chillies). Sauté until fragrant. Then add 2 tsp sesame oil. Add 2 cut medium-sized onions and sauté until they become translucent (glass-like texture).

6. 6.Cook Carrots and Green Peas

   Add 1 cup diced carrots and 1 cup frozen green peas to the pot. Add required salt for the vegetables. Pour in 1/2 cup hot water. Cover the pot with a lid and steam for 5-10 minutes until the vegetables are slightly tender.

7. 7.Add Capsicum and Seasoning

   After steaming, add 1 cup cut green capsicum to the vegetables. Stir briefly, as capsicum doesn't need much cooking. Add 1 tbsp Maggi masala. Cover and steam for another 30 minutes to allow flavors to meld.

8. 8.Combine with Rice and Final Ingredients

   Add the 2 cups of cooked Basmati rice (which was cooked with salt and 1/2 tbsp sesame oil) to the vegetable mixture. Pour 2 tbsp dark soya sauce over the rice. Mix gently to combine. Add 1/2 tsp pepper powder and mix again. Finally, add the fried scrambled egg and the fried chicken pieces to the rice. Gently mix everything together.

9. 9.Garnish and Serve

   Sprinkle some chopped spring onions over the Chicken Tikka Fried Rice for garnish. Serve hot and enjoy!