Ingredients:

• Chicken boneless cubes ½ kg
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• Sirka (Vinegar) 3 tbs
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• Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
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• Hari mirch (Green chilli) paste 1 tbs
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• Namak (Salt) 1 tsp or to taste
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• Zeera (Cumin seeds) roasted & crushed 1 tsp
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• Dhania powder (Coriander powder) 1 tsp
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• Kali mirch powder (Black pepper powder) ½ tsp
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• Dried milk powder 2 tbs
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• Maida (All-purpose flour) 1 & ½ tbs
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• Safed mirch powder (White pepper powder) 1 tsp
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• Olper’s dairy cream ¼ Cup
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• Koyla (Charcoal) for smoke
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• Cooking oil 2 tbs
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• Makhan (Butter) 2 tbs
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• Lehsan (Garlic) chopped 1 & ½ tbs
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• Maida (All-purpose flour) 1 & ½ tbs
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• Lal mirch (Red chilli) crushed 1 tsp
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• Kali mirch (Black pepper) crushed 1 tsp
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• Namak (Salt) ½ tsp or to taste
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• Doodh (Milk) 1 Cup
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• Olpers dairy cream ½ Cup
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• Cheddar cheese grated ½ Cup
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• Hara dhania (Fresh coriander) chopped 1 tbs

Assembling:

• Paratha
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• Prepared cream & cheese sauce
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• Prepared chicken malai boti
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• Pyaz (Onion) sliced

Directions:

In a bowl,add chicken boneless cubes,vinegar and mix well,cover and marinate for 15 minutes.

Strain,pat dry and transfer in another bowl.

Add ginger garlic paste,green chilli paste,salt,cumin seeds,coriander powder,black pepper powder,dried milk powder,all-purpose flour,white pepper powder,cream and mix well for 4-5 minutes,cover and marinate for 1 hour.

Give coal smoke for 2 minutes.

Thread marinated chicken cubes on wooden skewers.

On griddle,add cooking oil and fry chicken skewers on medium low flame from all sides until golden brown,cover & turn sides in between (approx. 10-12 minutes).