Make a few slit cuts on the chicken thighs to make sure the marinade penetrates deeply.

In a large bowl, mix the chicken with salt, lime juice, and ginger-garlic paste. Keep the marinated chicken aside.

In a blender, combine coriander leaves, onion, green chilies, and cashew nuts and make a smooth paste.

In another bowl, whisk the yogurt nicely and combine all the mentioned spices like salt, black pepper, chat masala powder, coriander powder, garam masala powder, cumin powder, oil, cream, and fresh fenugreek leaves. Stir well with a spatula.

Add the yogurt spice mix to the marinated chicken and mix thoroughly with your hands. Let it marinate for at least 30 minutes, for more intense flavor marinate for 1-2 hours.

Heat 3-5 tablespoons of oil in a pan until it sizzles. Add the chicken and cook for 3 minutes on each side over medium flame.

Pour the remaining marinade over the chicken and cook on low-medium flame for 8-9 minutes on each side or until it cooks. Turn off the flame.

To infuse a smoky flavor, heat a charcoal on flame for a few minutes. Place it in an aluminum foil or small steel container pour some ghee and cover the pan with a lid. Leave it for 5-6 minutes.

Take the chicken out of the pan and give it a final touch by roasting it on a stove flame until it gets a beautiful burn print.