Instructions:

1. In a bowl, mix chicken with yogurt, ginger-garlic paste, cumin, coriander, turmeric, chili powder, mustard oil, lemon juice, and salt.
2. Let it marinate for at least 30 minutes (1–2 hours for best flavor).
3. Heat a grill pan or tawa on medium-high heat.
4. Add onions and cook until soft and lightly golden.
5. Grill the chicken pieces until cooked through and slightly charred — about 6–8 mins per side.
6. Heat butter/oil in a small pan.
7. Add flour and roast for 1–2 mins.
8. Gradually add chicken stock while stirring to avoid lumps.
9. Add ketchup, soy sauce, chili sauce, Timur powder, and salt.
10. Simmer for 3–5 minutes until thick. Keep warm.
11. Heat oil in a wok or large pan.
12. Add carrot, beans, cauliflower, cabbage, and capsicum.
13. Add garlic, ginger, and sliced onion — sauté until fragrant.
14. Add green chili (optional).
15. Stir-fry on high flame for 3–4 mins — keep it slightly crunchy.
16. Add salt, Timur or black pepper, and a splash of soy sauce if you like.
17. Toss and remove from heat.
18. Heat the sizzler plate directly on a gas flame until smoking hot.
19. Place the hot plate carefully on the wooden base using tongs.
20. Line with cabbage leaves.
21. Arrange fried rice on one side, veggies on the other, and grilled chicken in the middle.
22. Pour the hot sauce over the chicken and veggies.
23. Add a small cube of butter or ghee to the plate for extra sizzle.