PREPARATION

1. In a mixing bowl, add 160 grams curd, 2 tablespoons oil, 2 tablespoons ginger garlic paste, 1/2 teaspoon black pepper, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon black salt, 2 tablespoons paprika, 1 teaspoon garam masala, 1 teaspoon salt, 220 grams roasted gram flour, 2 tablespoons dry fenugreek leaves and mix it well.
2. Add 560 grams boneless chicken and mix it well.
3. Marinate for 30 minutes.
4. Take a pan, add 250 milliliters water, 30 grams dry mango powder, 100 grams brown sugar and stir continuously until the sugar is fully dissolved.
5. Add 1/2 teaspoon red chili, 1 teaspoon cumin powder and mix it well.
6. Bring it to a boil again.
7. Remove it from heat and allow it to cool.
8. In a blender, add 15 grams coriander, 2 tablespoons mint, 6 garlic cloves, 3 green chili, 2 tablespoons lemon juice, 1 teaspoon salt, 2 tablespoons peanuts, 40 grams curd, 2 tablespoons water and blend it into a puree. Keep aside.
9. Heat 40 milliliters oil in a grill pan, add the marinated chicken pieces in it.
10. Cook until it turns golden brown in color from both sides.
11. Remove it from heat and place it on a board.
12. Cut it into pieces.
13. Shred the chicken with the help of a fork.
14. Transfer this into a bowl.
15. Place a aluminium foil bowl on it.
16. Add a charcoal, 1 teaspoon oil and cover it with plate.
17. Cover for about 5 minutes.
18. Place it on a serving plate.
19. Add the curd, prepared green chutney, prepared sweet chutney on it.
20. Garnish with papdi, sev, pomegranate and coriander.
21. Serve.