In a bowl, mix BC1 (marinated shredded chicken) and BC2 (spiced curd mix) in a bowl. Let it rest for 5 minutes.

Heat 1 cube of BC3 (butter) in a pan and cook the marinated chicken on low flame for 3–4 minutes

Light BC4 (coal) and place it on foil in a bowl. Add half a cube of BC3 (butter) to the coal, place the cooked chicken around it, and cover the bowl to infuse smoky flavor.

In a separate pot, melt the remaining butter and add BC5 (makhani gravy mix) with 100 ml water. Bring to a boil.

Add the smoked chicken and boil for 1 minute.

Add BC6 (cooking cream) and mix well. Serve hot.