To Cook the Chicken and Beef:

1. Combine olive oil, yogurt, lemon juice, garlic, and spices in a medium mixing bowl.  Season generously with Kosher salt.
2. Divide marinade between two bowls.  Add chicken to one bowl and steak to the other bowl, and toss to coat.
3. Marinate in the refrigerator for approximately 4 hours.
4. Heat a drizzle of canola or olive oil in a skillet over high heat.  Add chicken and cook until just cooked through, stirring occasionally.  Remove chicken and reserve.
5. Add another drizzle of oil to the skillet and add steak, cooking to the desired doneness.

To Cook the Rice:

1. Heat oil in a medium pot over medium heat.
2. Add onion and cook for about 3-4 minutes, stirring occasionally, until starting to soften.
3. Add spices and cook for 1 minutes, stirring frequently.
4. Add rice and cook, stirring frequently, until rice is slightly toasted, about 3 minutes.
5. Add chicken broth, season with salt, and raise heat to bring mixture to a boil.
6. Cover, reduce heat to a simmer, and cook undisturbed for 15 minutes.
7. Remove lid and fluff rice with a fork.

White Sauce:

1. Combine all ingredients (except for the sugar) in a small bowl and season with salt.

To Serve:

1. Divide rice among bowls.
2. Top with heated chana masala and the chicken and beef mixture.
3. Garnish with lettuce and tomato, and drizzle with hot sauce and white sauce.