Step 1: Marinate the Chicken — In a large bowl, whisk the yogurt with the ginger garlic paste, lemon juice, Kashmiri red chili powder, turmeric, garam masala, cumin, and salt until smooth. Add the chicken pieces and turn until every piece is thickly coated. Cover and refrigerate for at least 45 minutes, or up to 6 hours for maximum flavor and tenderness.

Step 2: Sear the Marinated Chicken — Heat 1 tablespoon of the mustard oil in a large heavy-bottomed pot or kadhai over medium-high heat until it just starts to shimmer. Add the chicken in a single layer (work in two batches) and sear for 4–5 minutes per side, until deeply browned with lightly charred edges. These charred bits are the first layer of that smoky flavor. Remove the chicken and set aside.

Step 3: Build the Fiery Gravy — In the same pot, heat the remaining mustard oil. Add the chopped onions and cook for 8–10 minutes, stirring, until deep golden brown — don't rush this; caramelized onions are the backbone of a dhaba-style curry. Stir in the ginger garlic paste and cook 1 minute until fragrant. Add the tomatoes and tomato paste, and cook 6–8 minutes until the oil starts to separate at the edges.

Step 4: Bloom the Angara Masala — Lower the heat and add the angara (Kolhapuri) masala, Kashmiri red chili powder, ground coriander, black pepper, and salt. Stir constantly for 45–60 seconds — the spices should darken slightly and smell intensely fragrant. Pour in the hot water, stir well, and bring to a gentle simmer.

Step 5: Simmer Until Rich — Return the seared chicken (with any juices) to the pot. Cover and simmer on low heat for 15–18 minutes, until the chicken is cooked through (165°F / 74°C) and the gravy is thick, dark red, and glossy. Stir in the butter, crushed kasuri methi, and cream. Taste and adjust salt.

Step 6: Smoke It — The Dhungar Method — Light the piece of charcoal directly over a gas flame (use tongs) until it's glowing red with gray ash on the outside, about 3–4 minutes. Place a small steel bowl or a piece of onion in the center of the curry, set the hot charcoal on it, drizzle the ghee over it, and immediately cover the pot with a tight lid. Let it sit for 4–5 minutes — do not open the lid. Remove the charcoal, garnish with cilantro, and serve hot.