• Zeera (Cumin seeds) 1 tsp
• Sabut kali mirch (Black peppercorns) ½ tsp
• Safed mirch (White peppercorns) ½ tsp
• Sabut dhania (Coriander seeds) 1 tsp
• Laung (Cloves) 3-4
• Cooking oil ¼ Cup
• Boneless chicken cubes 500g
• Lehsan (Garlic) chopped 1 tbs
• Himalayan pink salt 1 tsp or to taste
• Chicken powder 1 tsp
• Hari mirch (Green chillies) 2-3
• Olper’s Milk ½ Cup
• Olper’s Cream 1 Cup (room temperature)
• Olper’s Cheddar cheese 60g
• Makhan (Butter) 2-3 tbs
• Olper’s Mozzarella cheese 100g (½ Cup)
• Lal mirch (Red chilli) crushed ½ tsp

In a frying pan,add cumin seeds,black peppercorns,white peppercorns,coriander seeds,cloves & dry roast on low flame until fragrant (2-3 minutes).
Let it cool.
In mortal & pestle,add roasted spices,crush coarsely & set aside.
In a wok,add cooking oil & heat it.
Add chicken & mix well on medium flame until it changes color.
Add garlic,mix well & cook for 1-2 minutes.
Add pink salt,chicken powder,crushed spices,mix well & cook for 2-3 minutes.
Add green chillies & mix well.
On low flame,add milk,cream,mix well & cook for 1-2 minutes.
Add cheddar cheese,mix well & cook until cheese melts.
Add butter,mozzarella cheese,red chilli crushed,cover & cook on low flame until cheese melts (4-5 minutes).
Serve with naan!