Trim excess fat from chicken thighs and pat dry. In a large bowl combine yogurt, heavy cream, ginger paste, garlic paste, green chili paste, ground coriander, cumin, garam masala, kosher salt, black pepper and lemon juice. Mix to a smooth marinade. Add chicken, coat thoroughly, cover and refrigerate for at least 1 hour and up to 6 hours (longer will tenderize but not necessary).

Char and cook

Remove chicken from fridge 20 minutes before cooking to come closer to room temperature. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add vegetable oil and butter. Shake excess marinade off each thigh (but keep some coating) and place chicken in pan undisturbed. Sear 3-4 minutes per side until deep golden brown and charred spots appear. Reduce heat to medium, cover loosely and continue cooking 4-6 minutes more or until internal temperature reaches 74°C (165°F). Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Tarty Curry-Leaf Dressing

Bloom curry leaves

In a small dry skillet over medium heat, add the curry leaves and toast, shaking the pan until they become fragrant and slightly crisp, about 1-2 minutes. Remove and let cool slightly. (Do not burn.)

Blend dressing

Finely chop or tear the toasted curry leaves. In a jar or small bowl combine chopped curry leaves, olive oil, lime juice, white vinegar, honey, Dijon mustard, minced shallot, chopped green chili (if using), sea salt and black pepper. Whisk (or shake in a lidded jar) until emulsified and tastes bright and balanced. Adjust lime or salt to preference. Let sit 5 minutes for flavors to marry.

Leaves & Salad Assembly

Prepare salad base

In a large bowl combine mixed baby salad greens, sliced red onion, cucumber, cherry tomatoes and chopped cilantro. Toss gently to mix.

Dress and combine

Pour about two-thirds of the curry-leaf dressing over the greens and toss lightly to coat evenly. Reserve remaining dressing to drizzle just before serving.

Add chicken and crunchy elements

Arrange the sliced charred malai chicken over the dressed greens. Sprinkle sprouted shredded coconut and toasted cashews over the top. Scatter torn mint leaves for freshness.

Finish and serve

Drizzle remaining dressing over the chicken and coconut, finish with a light sprinkling of flaky sea salt and an extra squeeze of lime (use wedges). Serve immediately while chicken is still slightly warm for best contrast of textures and flavors.

Notes & Serving

This recipe serves as a main for 4 people. For a lighter starter portion, it will serve 6. Leftover chicken keeps refrigerated up to 2 days; toss salad just before serving to avoid wilting.