1st marination - in a bowl add washed chicken with insertions in the flesh and add ginger garlic paste, lime juice and salt and mix well, marinate in the refrigerator overnight or 30 mins in room temperature

2nd marination - in another bowl add hung curd, mustard oil, Kashmiri red chilli powder, black pepper powder, roasted Besan and salt and mix well. Add the chicken after extracting some liquid from the first marination and mix well. Again refrigerate overnight or 30 mins outside in room temperature

Chop tomato and onions roughly and whisk yogurt separately

Gravy - in a wok heat ghee, add oil, add bay leaf and cinnamon stick, stir for a min, add tomatoes and onions and fry on medium heat, onion should not become red and tomatoes should soften

Add Kashmiri red chilli powder, turmeric powder, coriander powder, keep stirring until ghee surfaces on top and add whisked yogurt and add 1/4 cup water and stir. Add butter and stir

Cover to cook and stir in between. Add cashew nuts and add 1 cup water and stir, discard the cinnamon stick and bay leaf and set aside and blend smooth for gravy

Take the chicken and in a grill pan heat 1 Tbsp ghee and grill the chicken 2-3 mins each side but don’t cook completely. Grill on a open grill also to give the charcoal effect

Bring back the gravy, add butter, add salt and honey and add the grilled chicken, stir and let it cook until done.

In a bowl add coal and add butter and place in the gravy, cover to give a smoky effect.