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Begin by marinating the chicken thighs in yoghurt, spice mix, ginger and garlic paste, lime juice, and salt. Allow it to marinate for as long as possible.
Grill the marinated chicken thighs at the highest temperature until they are charred around the edges.
In a pan, melt butter and oil over medium heat. Add the bay leaf and cardamom, letting them sizzle for a moment.
Stir in the ginger and garlic paste, cooking it until the raw aroma dissipates.
Next, add the blended tomatoes along with the second round of spices and a pinch of salt. Cook this mixture patiently until the oil separates from the sauce.
Incorporate the grilled chicken along with any juices that have collected, and let it simmer for 10 to 15 minutes, adding water if necessary.
Gradually mix in the yoghurt, stirring until the sauce becomes thick and creamy. Finish by adding kasuri methi and adjusting the salt to taste.
For an added smokiness, use a technique called dunga: place a red hot piece of coal doused in ghee into the pot and cover it tightly for about 2 minutes.