Step-by-Step Instructions

1. 1.Marinate and Skewer Chicken

   Marinate chicken leg quarters with yogurt, oil, a blend of 14 spices, and Simla chili pickle. Skewer the marinated chicken pieces onto flat skewers, typically 3 pieces per skewer.

2. 2.Initial Grilling

   Place the skewered chicken on a charcoal grill over high heat. Fan constantly to maintain the heat and ensure smoke infuses the chicken. Grill until the exterior is well-seared and the chicken is about 50% cooked.

3. 3.Cool Chicken

   Remove the grilled chicken from the skewers and place them in a large container. Arrange the chicken pieces to create a central opening, allowing air to circulate and cool the chicken down. This step is crucial before refrigeration.

4. 4.Chop and Re-skewer Chicken

   Once the chicken has cooled, chop it into smaller, bite-sized pieces using a large butcher's knife. Re-skewer the chopped chicken pieces onto fresh skewers, ensuring the leg bone is pierced to keep the meat stable during the final grilling.

5. 5.Final Grilling and Clarify Butter

   Place the re-skewered chicken on a hot charcoal grill for a second pass. Simultaneously, place a small pot containing butter on the same grill to heat and clarify it. This ensures the chicken is cooked through and hot before serving.

6. 6.Assemble the Dish

   Once the chicken is heated through, remove it from the skewers and place the pieces into a serving bowl. Sprinkle generously with chaat masala and black rock salt. Add 2-3 tablespoons of Amul cream over the chicken and spices, mixing well to coat.

7. 7.Pour Butter and Serve

   Pour a generous amount (approximately 100-200g) of the hot clarified butter over the chicken, cream, and spices in the bowl. Mix everything together thoroughly. Serve immediately with warm Rumali Roti.