Marinate half kg chicken with 2 tbsp oil, tandoori masala, tikka seekh kabab masala and ginger garlic paste for about 2-3 hours.
Take a tawa, wok or any pan you wish to cook in.
In ½ tbsp oil, cook the chicken uncovered on medium flame until the chicken is tender and nearly dry.
Give coal smoke for 3 minutes.
On a low flame, give the chicken one last stir while adding onion rings, some sliced ginger and some fresh green coriander as garnish.