Step 1: Marinate the Chicken

Marinate chicken leg quarters in a secret blend of 14 spices, yogurt, oil, and Simla chili achar. This step is done off-screen, but the marinated chicken is shown in a large pot.

Step 2: Skewer the Chicken

Skewer about 3 marinated chicken leg quarters onto each flat metal skewer.

Step 3: Grill the Chicken (First Pass)

Place the skewers over hot charcoal on an outdoor sigri (grill). Fan continuously to maintain high heat and sear the chicken, locking in flavor and preventing excessive dripping. Cook until about 50% done, ensuring a good char on the exterior.

Step 4: Cool the Chicken

Remove the partially cooked chicken from the skewers and place them in a large tub. Arrange the chicken pieces around the edge of the tub, leaving a hole in the center, to allow for even cooling by the Delhi rooftop air before refrigeration.

Step 5: Chop the Chicken

Once cooled, bring the chicken downstairs to the street-level station. Chop the chicken pieces into smaller, bite-sized portions on a thick wooden block using a large cleaver.

Step 6: Re-skewer and Grill (Second Pass)

Re-skewer the chopped chicken pieces onto new flat skewers, ensuring they are securely placed through the bone. Place them back on a hot charcoal grill on the street level to cook through and reach the right internal temperature, fanning continuously.

Step 7: Prepare the Butter

Place a pot containing a block of Amul butter (500g) over the charcoal grill to melt and clarify. This process develops a lovely nutty flavor in the butter.

Step 8: Assemble the Dish

Take the hot, grilled chicken pieces (approximately two skewers worth per order) and place them in a serving bowl. Sprinkle generously with chaat masala.

Step 9: Add Cream and Butter

Add two large spoons of fresh Amul cream over the chicken and chaat masala. Then, pour a significant amount of the hot, melted butter over the entire dish, ensuring the chicken is thoroughly coated and 'drowned' in butter. A final sprinkle of chaat masala and cream may be added.

Step 10: Serve

Serve immediately with thin Rumali Roti, which is perfect for scooping up the rich chicken and sauce. Enjoy this decadent and flavorful dish!

• Use flat skewers to prevent meat from spinning and ensure even cooking.

• Fan the charcoal continuously for high heat and smoky flavor.

• Cool the chicken evenly before refrigeration by arranging pieces around the edge of a tub, leaving a hole in the center for air circulation.

• The marinade includes Simla chili achar for a unique spicy and tangy flavor.