In a bowl, combine TI1 (hung curd), TI2 (paste, lemon juice, spices), and TI3 (chicken); mix well and marinate for 10 minutes.

Heat a pan, add TI4 (oil), and cook the marinated chicken on low flame for 4–5 minutes per side.

ight TI5 (coal), place it in a small bowl with the fried chicken, pour in half of TI6 (butter), cover, and smoke for 4 minutes.

In a pot, melt the remaining butter, add TI7 (onion tomato masala), and sauté on low flame for 2 minutes.

Add TI8 (makhani gravy, kasoori methi) with 100 ml water, then the smoked chicken; simmer for 5–6 minutes on medium heat.

Add TI9 (cream) and boil for 1 minute.