Make 2-3 deep slant cuts in each chicken piece, wash thoroughly and dry with a clean cloth.
Marinate the chicken with ginger garlic paste, salt, red chilli, poppy seeds, all spice, papaya, raw and brown onion and yogurt.
Refrigerate for 2-3 hours.
Heat the piece of charcoal on a stove flame until red hot.
Shift the marinated chicken to a pot.
Put a foil paper or an onion peel in the middle and place the charcal on it.
Pour cooking oil over the coal and cover immediately so that the smoke does not escape.
After 15-20 minutes, remove the charcoal and cook the chicken on medium heat till water in the chicken dries thoroughly.
Fry for 5 minutes on low heat in ghee and remove from stove.
Dish out in a platter and serve hot with salad, raita and naan.
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