Wash the chicken thoroughly and pat it dry. Make deep cuts in the large pieces as shown in the picture. For marinating, add 1/2 cup yogurt to a bowl, then add black pepper powder, cumin powder, garam masala powder, 1/2 tablespoon red chili powder, Kashmiri red chili powder, dried fenugreek leaves, 1/2 tablespoon coriander powder, salt, chaat masala, lemon juice, and 1 tablespoon heavy cream. Mix everything well.

Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for 1 hour. Slice 3 onions and peel the garlic cloves.

Heat a pan over medium heat and add 1 tablespoon oil. Once hot, add the garlic cloves and stir. Add the sliced onions and sauté until light golden. Add the cashews, stir everything together, then turn off the heat and let it cool.

While it cools, wash the cilantro leaves and roughly chop them. Add the cilantro and green chilies to a blender and make a paste. Remove and set aside. Once the onion and cashew mixture has cooled, add it to the blender with the remaining yogurt and blend into a paste.

Heat oil in a pan as needed and add the marinated chicken pieces. Fry until lightly golden, then remove. Fry all the chicken pieces this way. Reserve the leftover marinade for the gravy. Place a grill rack over the stove, turn on the heat, and grill the fried chicken pieces to give them a smoky flavor.

In the same pan with the remaining oil, add butter. Add the ginger-garlic paste and sauté. Add the reserved marinade, then add the cashew-onion paste and cook.

Add the cilantro and green chili paste, coriander powder, salt, red chili powder, and the remaining cream. Add 2 tablespoons water and cook for 2 minutes.

Add the chicken pieces to the gravy, mix well, and turn off the heat. Top with finely chopped cilantro.

Your delicious Chicken Barra with Smoky Flavor is ready. Serve in a bowl, garnish with cilantro, and enjoy with paratha, naan, or sheermal. It's absolutely delicious.