Step-by-Step Instructions

1. 1.Marinate Chicken

   In a bowl, add 1 kg chicken. Add 1 cup yogurt, 2 tbsp ginger-garlic paste, 1 tbsp turmeric powder, 2 tbsp red chili powder, 1 tbsp garam masala powder, 1 tbsp cumin powder, 1 tbsp coriander powder, 1 tbsp tandoor masala, salt to taste, and 1 tbsp cooking oil. Mix well and marinate for 1 hour.

2. 2.Prepare Gravy Base

   Heat 1 tbsp cooking oil in a pan. Add 2 medium roughly chopped onions and sauté until golden brown. Add 8 roughly chopped tomatoes, 2 tbsp red chili powder, and 0.5 tbsp turmeric powder. Mix well. Add 10 cashews, a small piece of mace (javitri), and a small bunch of coriander stems. Cook until tomatoes soften. Let the mixture cool slightly, then blend into a smooth, creamy puree.

3. 3.Grill Chicken

   Heat a grill pan and add some butter. Place the marinated chicken pieces on the hot pan. Add any leftover marinade on top of the chicken. Grill the chicken pieces on both sides until golden brown and cooked through.

4. 4.Smoke Chicken

   Place a small bowl with burning charcoal in the center of the cooked chicken. Add one cardamom pod, two cloves, and a little ghee on the charcoal. Cover the pan immediately with a lid for 5 minutes to infuse smoky flavor.

5. 5.Prepare Final Gravy

   In a heavy-bottomed pot, heat 1 block of butter (approx 50g) and a little cooking oil. Add 2 cardamom pods and 1 tbsp ginger-garlic paste. Sauté until fragrant. Add the prepared creamy puree (gravy base) to the pot. Add 1 tbsp garam masala powder and a little water to adjust consistency. Mix well. Add 2 tbsp honey and a small amount of crumbled Kasoori Methi. Mix.

6. 6.Combine Chicken and Gravy

   Add the smoked, grilled chicken pieces to the gravy. Gently mix the chicken into the gravy. Add a little more water to achieve desired consistency. Cover and cook on medium flame for 10-15 minutes to allow flavors to meld.

7. 7.Garnish and Serve

   Stir in a small bunch of chopped fresh coriander leaves. Add 1 tbsp ghee or butter. Drizzle with fresh cream for garnish. Serve hot.