First, cook the chicken until about 40% done.

Mix all the dry spices, yogurt, and ginger-garlic-green chili paste. Marinate the chicken with this mixture. Place a small bowl with hot charcoal in the center of the chicken, pour 1 teaspoon ghee over the charcoal, and immediately cover with a lid. Refrigerate for 2 to 3 hours to infuse the smoky flavor.

After 2 to 3 hours, cook the chicken on a nonstick skillet or pan with ghee or oil until fully cooked (about 60% more). For extra tandoori flavor, use a skewer or tongs to hold the chicken over a high gas flame, brushing lightly with butter and turning to char slightly. Be careful not to burn.

Once cooked, sprinkle with lemon juice and chaat masala, garnish with cilantro, and serve with sliced onions and green chutney.