Green Chutney:

1. To the base of a blender, add the cilantro, garlic, cumin, salt, ginger, and chilies. Blend on high until as smooth as possible. Loosen with water to adjust consistency as needed. Keep cold until ready to use.

 1st Marinade:

1. Spread a clean dish towel or cloth over a medium sized mixing bowl then pour your yogurt into the center of the towel. Wrap the cloth up and around the yogurt to enclose it in a pocket. Tie off the top with a large piece of kitchen twine so that it closes all edges then tie the excess kitchen twine to something above a bowl or above your kitchen sink to allow it to drip the excess whey for 2-3 hours, ideally overnight, or until the yogurt is significantly thickened and firm and the whey has dripped out. If you want to skip this process you can always just add besan flour *See Notes*. The thickened yogurt will be utilized in the 2nd marinade below.
2. To a medium-sized mixing bowl, add the chicken, salt, lemon juice, ginger, and garlic. Mix thoroughly to combine. Cover and place in the refrigerator for at least 30 minutes, ideally about 2 hours.

‍2nd Marinade:

1. Add your thickened yogurt to a large sized mixing bowl followed by the Kashmiri, turmeric, lemon juice, cumin, kasuri methi, coriander, garam masala, salt, ginger, garlic, and mustard oil. Whisk together until completely combined. Add in the chicken and mix to combine. Cover with plastic wrap, place in the refrigerator, and marinate overnight *see notes*.

3. Skewer the marinated chicken then grill for 2-3 minutes over high heat charcoal until nicely browned, and or lightly charred. Flip and repeat on all sides *see notes*. Alternatively, you can place it under a high heat broiler or sear off in a large frying pan. You do not need to cook the chicken all the way through during this process. We just want to get good color on the exterior, then we will finish the cooking process in the curry sauce. 

‍Curry:

1. To a large saucepot or saucier set over medium heat, add half of your ghee and heat until melted. Add your onions, ginger, and garlic. Season to taste with salt and cook until softened in the same pan, stirring often, about 3-4 minutes. Toss in the sugar, coriander, cumin, turmeric, Kashmiri, and garam masala. Season with salt to taste. Cook for 30-60 seconds or until fragrant. Stir in tomato paste and cook until it darkens and starts to stick to the bottom of the pan, about 1-2 minutes.
2. Add in your crushed tomatoes, water, and kasuri methi. In a piece of cheese cloth combine the cinnamon, cloves, and cardamom. Wrap up the sides to fully enclose the spices and tie tightly with the kitchen twice so it doesn't loosen in the sauce then add to the sauce. Bring to a boil over high heat then reduce to low and simmer for 10-15 minutes or until vegetables are extremely soft and mixture is reduced by about 25%. 
3. Remove the whole spices and set to the side. Using an immersion blender, or regular blender, puree on high until smooth. If blended in a blender return the sauce to your pan. Adjust the sauce consistency to your preference with water. 
4. In a small-sized heatproof mixing bowl, add your remaining ghee in a melted form. Heat your piece of lump charcoal over the stove on medium heat until red hot. Place your melted bowl of ghee in the center of your sauce. Add in your lump charcoal to the bowl of melted ghee and immediately cover the whole pot with a lid or foil. Allow to smoke for 1-2 minutes, then remove the foil. Using tongs carefully remove the lump charcoal and set on a sheet try to safely cool off. Strain your smoked ghee into your sauce then stir to combine. Simmer for about 5 minutes over low heat until that mixture is slightly thickened and little globules of fat are visible on the surface.
5. At this point add your cream and bring to a simmer. Simmer for 1 minute then add your cooked chicken pieces, and simmer for 5-10 more minutes or until thickened and the chicken flavors have had time to marry. If adding the butter, cut off the heat and add your cold unsalted butter and stir until emulsified and melted into the sauce. Season to taste with salt one last time. Serve immediately with naan and steamed basmati and enjoy! 

*Notes*

• Use besan flour to thicken the marinade to a paste-like consistency if your yogurt is on the looser side or if you want to skip the draining portion. Just be aware that it will not be as rich of a flavor that you get from the yogurt. You may need more besan flour than described depending on how liquidy your yogurt is. 
• If you are in a rush you can skip the marination period, but ideally let it marinate for a minimum of 2-3 hours.