In a bowl, mix TC1 (hung curd), TC2 (spice mix), and TC3 (marinated chicken). Let it rest for 10 minutes.

Heat 1½ packs of butter in a pan and fry the chicken on low flame for 4 minutes on each side.

Light the TC4 (coal) and place it on foil in a bowl. Arrange the chicken around the coal.

Pour the remaining ½ pack of butter over the coal and cover the bowl to infuse smoke for 1–2 minutes.

Serve hot with TC5 (green chutney) on the side.