Ingredient

Chicken boneless (cubes) ½ kg

Yogurt ½ cup

Salt and chilli powder 1 tsp (each)

Ginger garlic 1 tsp

Garlic paste 1 tsp

Shangrila Smoky BBQ Sauce 2 tbs

Shangrila Vinegar 2 tbs

Shangrila Soy Sauce 2 tbs

Ingredients for Pulao:

Rice (boiled) 3 cups

Salt ½ tsp

Chicken powder 1 tsp

Yellow color few drops

Oil ¼ cup

Shangrila Mint Coriander Sauce 1 tbs

Ingredients for Sauce:

Oil 2 tbs

Shangrila ketchup 2 tbs

Shangrila Smoky BBQ Sauce 1 tbs

Shangrila Thai Sweet Chilli Sauce 2 tbs

Tomatoes (blended) 2 units

Red pepper (crushed) 1 tsp

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Preparation

Method

For Rice:

Heat oil, add boiled rice with salt, chicken powder, Shangrila Vinegar, Shangrila Soy sauce, Shangrila Mint Coriander Sauce, with ¼ cup water, mix well and leave it on very low flame for 10 mins. Boil 2 eggs and French fries 1 cup for serving.

For Chicken:

Marinate chicken with given ingredients, put on skewers and grill in ¼ cup oil. Then brush Shangrila Smoky BBQ Sauce over the chicken and mix 2 tbs Shangrila Tomato Ketchup.

For Sauce:

Heat oil, add all the ingredients for sauce, cook for 2 mins, and remove from the flame.

To Serve:

Put rice in half platter, in the remaining half platter spread cooked chicken skewers, drizzle with sauce, garnish with boiled eggs and French fries. Serve hot.

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