For the first marination, add salt, lime juice, ginger and garlic paste, turmeric powder, red chilli powder to the chicken. Mix it properly with the help of your hand. Then set it aside and leave it for 1/2 an hour.

For the second marination, heat a pan add a little beat of cooking oil. Then add the carom seeds (ajwain) and gram flour. Fry it for 1 to 2 minutes on low flame till you get the aroma but careful don't burn the gram flour. Turn off the gas and Set it aside. Now take a bowl add curd, Kashmiri red chilli powder, garam masala powder, cumin powder, coriander powder, black salt, mustard oil and the gram flour carom seed mixture. Beat it well. Add chicken and give it a good mix.

Now cover and keep it in the fridge for an overnight.

Heat a nonstick pan. Add 1/2 teaspoon ghee/butter and 1/2 teaspoon oil.

Carefully place one by one chicken pieces over the pan. Cover the lid. Then cook it on a medium to low flame for 7 to 10 min or till it becomes golden brown.

Open the lid. Carefully turn each piece to the other side. Again cover and cook until these become slightly brown in colour.
Turn off the flame.

For the smokey flavor, put a small bowl over the chicken.

Heat a charcoal over the flame till it becomes red. Then put it in the bowl. Add 1/2 tsp butter/ghee over it. Then immediately cover the lid. Leave it there for 5 to 7 minutes.

Now the tender, juicy, smokey flavored chicken tikka is ready to serve. Sprinkle some chat masala over it. Then serve hot with green chutney and some sliced onion rings.