1. Take 1 lb of chicken, and make slits. Add 1/2 tsp turmeric powder, 3/4 tsp salt, 1 tsp chili powder, 3/4 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala powder, three cloves of garlic, 1 Tbsp of shredded ginger, 3 Tbsp of yogurt, 1 1/2 Tbsp of oil, and few drops of red food coloring. Mix everything well and marinate for at least two hours.

2. Transfer the chicken pieces to a baking tray and bake at @450 F for 40 minutes. Flip the chicken halfway while baking so that it is cooked equally on both sides. 

3. Transfer the chicken pieces to a bowl and separate the bones. Toss the bones and set the chicken pieces aside to add to the rice.

4. To make saffron rice, take 1/2 tsp of saffron in a bowl and add 2 Tbsp water. Soak for about 15 minutes. Take 1 Tbsp of ghee or 1 Tbsp of butter + 1/4 tsp of turmeric in a wok, add 1/2 tsp mustard seeds, 1 cup diced onion, some curry leaves, saute for 5 minutes and add the soaked saffron, and 3 cups of cooked cold white rice. Add 2 tsp of lemon juice and salt to taste. 

5. To make Tandoori fried rice, Take 1 Tbsp of ghee or 1 Tbsp of butter + 1/4 tsp of turmeric in a wok, add 1/2 tsp mustard seeds, 1 cup diced onion, saute for 5 minutes, and add the cooked Tandoori chicken, 1/2 cup of cilantro, 2 tsp lemon juice, and mix everything well. Add 3 cups of cooked cold white rice, 1/2 tsp salt, and mix well. 

6. Serve the saffron rice, Tandoori chicken with some extra cooked chicken on the side. Garnish with cilantro and lime juice.