Roast 2 amlas directly on the gas till they are cooked. Remove from the gas and wipe off the black roasted cover of the amla. Chop into cubes.

Add 1 chopped amla, 1 chopped green chilli, 1 tbsp chopped coriander & water into a mixer and blend well.

Strain the blended amla mixture. In the strained liquid, add 1 tbsp powdered sugar, 1/2 tsp black salt, 1/2 tsp chaat masala & mix well. Keep aside.

Marinate chicken pieces with 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala, 1/2 tsp cumin-coriander seeds powder, 1 tbsp yogurt, 1 tsp ginger garlic paste, salt as per taste and marinate for about 2 hours. Heat 1 tbsp oil in a pan & melt 1 tbsp butter. Add the chicken pieces.

Cover and roast from both the sides. Shred 1 chicken piece.

Heat 1 tbsp oil in a pan & melt 1 tbsp butter. Add 1 tsp cumin seeds 2-3 chopped green chilies. Saute.

Then add 1 cup chopped onions, 1 cup chopped tomatoes, 1 tsp ginger garlic paste, 1 roasted and chopped amla, 1 tsp cumin-coriander seeds powder, 1 bowl barley, cover and let it steam. Then add 1 shredded chicken, 1-2 tbsp chopped coriander leaves, salt as per taste, mix well, cover & let is remain on heat for 2-3 minutes. Then remove from flame.

Since we are serving shot, I have stuffed some khichadi in pani puri & served. Serve the remaining khichadi on plate, garnish with chopped coriander leaves, roasted chicken slice.