Marinate the chicken with all the ingredients listed in the marination list. Cover and leave it in the fridge for at least 3 hours and preferably overnight.
In a pan (skillet), heat 2 tablespoons of ghee on medium high heat. Once hot, add the chicken in a single layer and let it fry without moving. Do not overcrowd the pan. If your pan is not big enogh do it in batches. Once the chicken has developed brown bits, flip and repeat on the other side. Once the chicken is fully cooked transfer it to a bowl.
Light a small piece of charcoal and place it on a piece of aluminium foil into the cooked chicken bowl. Add a few drops of ghee or oil onto the charcoal to create smoke. Once the smoke forms, immediately place a good fitting lid onto the bowl so the smoke stays inside. Leave it like this until needed.
In the same pan (without washing), heat the remaining 1 tablespoon of ghee on medium heat. Add the onion and scrape off any residue from the bottom. Saute until the onion is translucent then add the concentrated tomato paste and ginger garlic paste. Saute for a minute. Add small splashes of water if needed.
Add the kashmiri red chili powder, coriander powder and salt, and saute for about 2 minutes. Then add the tomato puree. Simmer and let it reduce, stirring frequently until the oil seperates (about 5-7 minutes).
Remove the charcoal from the chicken and add the chicken back to the pan. Add the heavy cream and kasuri methi and give it a good mix. Leave it to simmer for about 5 minutes.
Give it a quick taste check and add a teaspoon or two of sugar to balance the flavours (if needed).
Garnish with some cream and a light sprinkle of kasuri methi. Serve with naan or basmati rice.
