Step-by-Step Instructions

1. 1.Prepare Chicken Marinade

   In a bowl, combine 1/2 cup yogurt, 3 tbsp mayonnaise, 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 tbsp lemon juice. Add 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp black pepper, 1 1/2 tsp salt, 1/2 tsp turmeric powder, and 1 1/2 tsp red chili powder. Mix all ingredients thoroughly until well combined. Add 3-4 tbsp cooking oil and mix again. Optionally, add a pinch of food color for a vibrant orange hue and mix.

2. 2.Marinate Chicken

   Add 1 kg boneless chicken pieces (cut into medium-sized chunks) to the prepared marinade. Ensure all chicken pieces are well coated. Cover the bowl with cling film and refrigerate overnight for best results, or for at least 2 hours if time is short.

3. 3.Prepare White Garlic Sauce

   In a bowl, combine 2-3 pieces of room temperature cream cheese, 1/2 cup Greek yogurt, 1 tbsp lemon juice, and 1 cup mayonnaise. Add 3-4 minced fresh garlic cloves, 1 tsp fresh chopped dill, 1 tsp dried parsley, salt to taste, 1/2 tsp black pepper, 1 tbsp vinegar, and 1 tsp sugar. Mash and mix thoroughly with a spoon until the cream cheese is fully incorporated and the sauce is smooth.

4. 4.Cook Marinated Chicken

   Transfer the marinated chicken to a pan and place it on high heat. Cook for 2-3 minutes, stirring occasionally, until the chicken and yogurt release their water. Rinse the marinade bowl with a little water and add it to the chicken to ensure no marinade is wasted. Cover the pan and cook for 10-12 minutes until the chicken is tender and cooked through. Remove the lid, increase the heat, and fry the chicken until all the water evaporates and the oil separates.

5. 5.Finish Chicken Preparation

   Once the chicken is cooked and the oil has separated, turn off the heat and let it cool slightly. Transfer the chicken to a cutting board and cut it into small, bite-sized pieces. Return the cut chicken to the pan. Add 1 tsp paprika powder and 2 tbsp butter. Turn on low heat and mix until the butter melts and the chicken pieces are well coated, giving them a smoky flavor and vibrant color.

6. 6.Prepare Yellow Rice

   Wash 2 cups of Basmati rice 2-3 times and soak it in water for 1 to 1.5 hours. In a separate pot, heat 1/2 cup cooking oil. Add 1 chopped onion and fry until it becomes light golden, avoiding dark browning. Add 1 tsp ginger paste and 1 tsp garlic paste, frying until aromatic. Stir in 1 tsp cumin powder, 3-4 green cardamom pods, 1 bay leaf, 1-2 cinnamon sticks, 1/2 tsp turmeric powder, 1 1/2 tsp salt, 1/2 tsp garam masala powder, and 1 chicken cube. Fry the spices for a short while until fragrant. Add 4 cups of water (or chicken broth) and bring to a boil.

7. 7.Cook and Steam Rice

   Once the water comes to a boil, add the soaked rice. Stir gently once or twice to combine. Cook the rice until it is 80% done and most of the water has evaporated. Add a pinch of mixed red and yellow food color (to create an orange color) on top of the rice. Cover the pot and cook on low heat for 10-12 minutes to steam the rice. After 12 minutes, remove the lid and gently mix the rice to distribute the color and separate the grains.

8. 8.Assemble the Platter

   In a large serving platter, arrange the cooked yellow rice on one side. Place the finished chicken pieces next to the rice. Add sections of chopped lettuce, sliced cucumber, and chopped tomatoes (cherry tomatoes are preferred) alongside the chicken and rice. Drizzle the prepared white garlic sauce generously over the chicken, rice, and salad. Optionally, drizzle ketchup for added flavor. Garnish the platter with fresh mint leaves and serve with warm naan bread.

9. 9.Prepare Mango Lassi

   In a blender, combine approximately 1/2 cup mango puree, 1/2 cup yogurt, 1 cup milk, and sugar to taste. Blend all ingredients until smooth and frothy. Pour the mango lassi into glasses and serve immediately. Ice can be added if desired, but is optional depending on the weather.