Pat the chicken dry and place it in a mixing bowl.

Add hung curd (yogurt), Kashmiri chilli powder, tandoori masala, ginger-garlic paste, ½ tbsp kasuri methi, lemon juice, mustard oil, salt, and colour (optional).

Mix well, cover, and refrigerate for at least 1 hour or overnight for a deeper flavour.

Heat a grill pan or cast iron pan and lightly oil it.

Shake off excess marinade and place the chicken in the pan.

Cook until lightly charred on both sides and about 80% done (12–15 minutes).

Set aside and reserve the leftover marinade.

Heat 2 tablespoons of butter and 2 tablespoons of oil in a large pan.

Add sliced onions and sauté until light golden.

Add ginger-garlic paste, dry chillies, and cashews; sauté for 2–3 minutes.

Add tomatoes, bay leaves, cinnamon, and cardamom. Mix well.

Pour in 1 cup of water, cover, and cook until the tomatoes turn mushy (10–12 minutes).

Cool slightly, then blend into a smooth paste (add a splash of water if needed).

Strain the puree for a rich, restaurant-style silky texture.

In a wok or a deep pan, heat 2 tbsp butter and 2 tbsp of oil.

Add cumin powder and sugar; stir for a few seconds.

Pour in the strained gravy and the reserved marinade. Simmer for 6–8 minutes.

Add grilled chicken, salt, remaining ½ tbsp kasuri methi, and 1 cup of water.

Cook on low flame for 10–12 minutes until the oil separates and the chicken is tender.

Add cream and mix gently. Adjust salt/sugar for balance.

Simmer for another 3–4 minutes, and turn off the heat.

Let the curry rest for 10–15 minutes before serving — it thickens slightly and tastes even better.

Heat a small piece of charcoal on direct flame until red hot.

Place it in a small steel bowl or a foil bowl inside the curry.

Drizzle ½ tsp ghee or oil on the coal and immediately cover the wok.

Let it smoke for 3–5 minutes, then discard the coal.

Swirl in 1 tbsp butter for a glossy finish.

Garnish with cream and chopped coriander.

Serve hot with butter naan, garlic naan, or basmati rice.