Chicken Marinade Preparation:Heat a pan over medium-high heat, add the dry fenugreek leaves, stir continuously until roasted. Allow it to cool completely.
In a bowl take rest of the ingredients.
Now add the dry roasted fenugreek leaves into the bowl.
Whisk until everything is fully incorporated.
Now add the chicken thighs to the marinade and stir until fully coated with the marinade.
On medium-high flame heat up the charcoal piece for a few minutes.
Take a small steel container and place it in the bowl of marinated chicken.
When the charcoal starts to burn, immediately place it inside the steel container and pour 1-2 teaspoons of ghee or clarified butter on the charcoal.
It will start to fume with a lovely aroma, cover the bowl immediately with a lid. This will help in the process of fume infusion in the chicken.
Keep the marinated chicken that way for 1-2 hours.
After 1-2 hours open the lid of the bowl and take out the small steel container containing the burnt charcoal and keep it aside.
Heat about 2 tablespoons canola oil or vegetable oil in a pan over medium flame.
When the oil becomes hot gently release the marinated chicken pieces and fry them over medium heat.
When both sides of the chicken start to brown add about 1/3 cup water, cover and cook over low flame for 10 minutes or until done.
Next, open the lid and increase the flame to medium-high.
Start basting the chicken pieces. The water will dry up and the marinade will be more on the creamy & oily side.
Serve the chicken pieces with the leftover marinade & the oil from the pan. (optional)