Mix chicken, tandoori masala, ginger garlic paste, oil and yogurt in a bowl. Set aside to marinate for 30 minutes.
Then cook chicken on medium flame for 20 minutes until tender.
Smoke with a piece of red hot charcoal and few drops of oil.
For Seasoned Rice:
Wash and soak rice in water for 15 minutes.
Boil water in a pot, add soaked rice and salt. Boil until 80% cooked. Strain and drain the water. Add 1 tablespoon oil in rice while still in strainer and mix lightly.
In the same rice pot heat remaining 1 tablespoon of oil and fry garlic and red chilli flakes for 30 seconds. Add rice, soy sauce and vinegar. Mix lightly by turning rice up and down without breaking rice grains.
Pour 2 tablespoon of water on rice for dum. Cover and cook for 5-7 minutes on low flame until steam rises.
For Sauteed Veggies:
In a pan fry garlic, and red chili flakes in oil for 30 second and add all vegetables and salt. Fry for 2 minutes. Sauteed veggies are ready.
Smoke with a piece of red hot charcoal and few drop of oil.
For Sauce:
Mix chili garlic sauce, milk, fresh coriander and mayonnaise in a bowl and set aside.
Assembling:
Grease a large dish (7"x 9") or two medium dish (5"x 6"). Spread a layer of hot rice.
Now top it with hot tandoori chicken in the center and sauteed veggies in the sides. Finally, spread the sauce and grill for 2 minutes in the oven. Serve hot.