In a bowl, mix AC1 (hung curd), AC2 (ginger garlic & spice paste), and AC3 (cheese & cream) well.

Add AC4 (chicken thighs) to the marinade, coat well, and let it rest for 10 minutes.

Heat AC5 (oil) and half the AC6 (butter) in a pan. Fry the marinated chicken on medium heat for 5-6 minutes on each side.

Light the AC7 coal, place it with the chicken, pour butter on the coal, cover, and smoke for 2 minutes.

Serve hot with AC8 (green chutney).