• 2 tsp Kashmiri Chili Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Fennel Seeds
• 1/4 tsp Freshly Crushed Black Pepper
• 1/4 tsp Garam Masala Powder
• Salt, as required
• 1 tsp Ginger Garlic, paste
• 1/2 tsp Lemon juice
• 1 tbsp Olive oil

Other ingredients:

• 500 gms Chicken pieces
• 3 tbsp Vegetable oil
• Curry Leaves
• 2 dried Bay Leaves
• 1 Cinnamon Stick
• 2-3 Cardamom Pods
• 2-3 Cloves
• 1 Large Onion, finely chopped
• 2 tsp Ghee
• 2-3 Green chillies (slant cut)
• 1 Capsicum/ Green Bell Pepper, chopped
• 1 tsp Ginger Garlic, minced
• 1 Tomato, finely chopped
• 3 cups Basmati Rice (washed and soaked for 1/2 an hour)
• 4 1/2 cups Water
• 1 tbsp Lemon juice
• Salt, as required

1. In a bowl, add all the spices, under marinade and coat the chicken well in the marination, allow to marinate at least for half an hour.
2. In a large biryani pot (preferably non stick), pour in the vegetable oil and fry the chicken pieces well, for around 8 minutes on one side and around 10 minutes on medium flame the other side. Add in a few curry leaves too.
   
   
   
3. After frying the chicken pieces, add in your whole spices like bay leaf, cinnamon stick, cardamom pods and cloves.
4. Give it a saute, and add in the chopped onion, and salt as required.
5. In the same pot, bring aside the onion and whole spices to a side and add in the ghee and splutter the curry leaves along with the green chillies.
6. Next add in the hero ingredient, Shimla Mirch (capsicum). 
7. Add salt, as required and add the minced ginger garlic and sauté well. Finally add in the finely chopped tomato and cover with the lid. 
8. Once everything comes out mushy, add in your leftover marinade mix well and add in your soaked and drained rice, give it a toss to absorb all the masalas and then pour in the water and add salt and lemon juice.
9. Once the water comes to a rolling boil, close the lid and cook for around 25 minutes on low flame and do not open the lid.
   
   
   
   
10. Once the rice is nice and fluffy at around 20 minutes, open the lid and add in the fried chicken pieces and close the lid and allow the flavors to marry. 
11. Finally serve hot with your favorite chutney or salsa.

• 3 medium potatoes (boiled and mashed, click here for the recipe) 
• 250 gms Chicken Breast 
• 2 tbsp Olive oil 
• 1tsp garlic paste
• Green, Red and Yellow Bell peppers/ Capsicum, sliced thinely
• 1/2 med Onion, sliced
• 3 tbsp Cream Cheese, salted or unsalted, optional 
• 1 tsp Fajita Seasoning mix (recipe below) 
• 1 tbsp butter
• 1 tbsp all purpose flour
• 1 cup full fat milk
• Handful of Mozzarella Cheese
• 1/2 tsp Red Chilli Flakes
• Chopped Coriander leaves 

• 1 tsp Chilli Powder 
• 1 tsp Paprika
• 1 tsp Garlic Powder 
• 1 tsp Cumin Powder 
• 1/2 tsp Oregano powder
• 1/4 tsp Black Pepper Powder 
• 1/4 tsp white Pepper Powder 
• 3/4 tsp salt

1. Prepare the Fajita Seasoning mix and marinade the chicken breast. 
2. Prepare Mashed potatoes and set aside (click here for the recipe). 
3. In a pan, pour the olive oil, add in your garlic paste and shallow fry the chicken pieces for 3-4 minutes on med high flame. 
4. Next, add in your slices onion and bell peppers. Sauté well, until lightly soft and it doesn't loose its crunch. Add salt as required. 
5. Prepare Bechamel sauce, in a deep non stick pan, add 1 tbsp butter and 1 heapful tbsp of flour, sauté on low. Switch off flame and pour your milk gently and mix vigorously, now turn on the heat and allow to thickem while mixing the sauce gently and add your cream cheese and mix well. Check for seasoning. 
6. Now layer your baking dish with the chicken Fajita layer, pour the prepared bechamel sauce. 
7. Top with scoops of mashed potato balls and Sprinkle a generous layer of shredded Mozzarella cheese, bake until the cheese has melted and oozing. 
8. Finally finish off with red chilli flakes. 
9. Garnish with chopped Coriander leaves. Dig in warm!