Kashmiri chilli powder
star anise powder
ginger garlic paste
1. Clean the excessive fat from the chicken thighs and process the meat so that there is a bone to handle it with. Marinate the chicken with little salt, red chilli powder, and ginger garlic paste as part of the first marinade. Heat oil till it is warm and mix chilli powder in it to make a red coloured oil.
2. Mix the hung curd, crushed cashew nuts, tomato ketchup, star anise powder, fennel powder, salt, and chilli oil. Mix the chicken in this marinade and roast it in a tandoor until it is cooked. Remove it from the tandoor and drizzle some ghee over it before serving.