Wash and pat dry chicken pieces.
Marinade the chicken pieces with salt, turmeric powder, Ginger garlic paste, Kashmiri red chili powder 1 tsp for 30 minutes.
Heat refined oil in a pan.
Deep fry the chicken pieces until fully cooked.
Fire a charcoal on stovetop.
Take all the chicken pieces in a big bowl.
Place the fired charcoal on a metal pot and place it in the middle of the chicken.
Now pour 1 tsp ghee on it and cover the bowl with lid for 5 minutes.
The smoky flavour of charcoal will infuse in the chickens.
Now heat ghee in a pan.
Add the tomato puree, salt and sugar and cook until the raw smell goes.
Now add the cashew paste and garam masala.
At this stage add the Smoked chicken pieces and cook covered until the oil starts separating.
Now add Kasuri methi and cream. Check seasoning.
Pour 1 tsp ghee, Coriander leaves and some more garam masala over the gravy and serve hot with rice, pulao, roti, parantha etc.
