Take a bowl and put the chicken pieces. Poke them a little with the tip of a fork or a pointed knife. Put the curd along with the Ginger garlic paste + lemon juice + salt + green chilli paste. Cover with the cling wrap and put away in refrigerator for marination for about 2 hours.

Heat cooking oil in a pan and put the onion slices on heat till they get brown and crisp. Take them out on absorbent paper.

Take the marinated chicken and put it in the oil. Sauté till you can see the water drying up. Add the tomato puree along with all the dry spices except nutmeg and mace. Sauté it for about 4 to 5 mins till you can see the oil leaving sides.

Add a little water to get the chicken tender and cover the pot and let it cook on medium heat. Meanwhile take the fried onions + nutmeg and mace + cumin seeds and make a fine paste and keep aside.

After 10 mins check if the chicken pieces are tender. If the gravy looks ready and pieces are cooked, turn off the flame and add the onion paste. Mix and cover the pot.

Take a small metal bowl. Heat the coal on flame till it gets red. (Angara)

Put the coal piece in the metal bowl and put the bowl in the chicken pot. Pour the butter on the hot coal and immediately cover the pot so that no smoke can escape.

After 10 mins remove the coal piece bowl. While serving garnish with mint leaf and cream.

It will envelope your taste buds like nothing else can

Give it a try!!!