INGREDIENTS

3 pieces chicken breasts, 5 pinches salt, 5 tablespoon olive oil pomace, 1 medium onion, 1/2 small capsicum ( green pepper), 1/4 teaspoon red chilli powder, 300 gm paneer, 2 tablespoon chopped coriander leaves, 1/4 teaspoon thymol seeds, 6 pieces mushroom, 2 slices pineapple, 2 tablespoon garlic, 1 tablespoon lemon juice, 1/4 teaspoon black salt, 1 teaspoon cumin powder, 4 chilli flakes as required, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon chaat masala.

Method

Wash chicken. Pat dry. Cut into 1/2 strips and then into squares. Rub 1/2 tsp salt, pepper and red chilli flakes on it.

Place a small steel bowl or a katori in a kadhai with a lid. Put the chicken around the empty steel katori. Place the coal pieces on the naked flame for 5-7 minutes, till they turn grey and red hot at the edges.

Pour some olive oil on the coal and cover immediately to trap the smoke. Leave covered for 10 minutes for the chicken to acquire a smoky flavour. You can smoke the paneer also in the same way.

Marinate onion, capsicums and mushrooms in lemon juice, salt, pepper, chaat masala, cumin powder and crushed garlic. Do not marinate pineapple.

To serve, heat 2 tbsp olive oil in a pan. Add thymol seeds and wait for it to crackle. Add the marinated vegetables and pan fry without stirring much to get that charred, blackened look. Add pineapple and cook for 2-3 minutes.

While the veggies are being cooked, heat 2 tbsp olive oil in another pan. Add grated garlic and stir. And then mix in smoked chicken. Cook on medium heat, stirring continuously otherwise the chicken will stick to the pan.

Fry for 3-4 minutes without stirring much till chicken turns whitish and light golden from all sides. Remove chicken from heat when cooked.

Mix chicken, veggies, pineapple and coriander. Serve in a platter along with some roasted almonds (optional) along with the toppings of your choice.