Clean wash the chicken and cut into bit sized cubes. Keep aside.
In a wide bowl, take all the ingredients listed above from curd/yogurt to kasuri methi. Mix well to form a homogenous mixture. Taste check and adjust salt and spices as needed.
Now add in the chicken and mix well to coat. Once its all well mixed add the rice powder and corn flour. Mix again and transfer it to the refrigerator. Let it marinate for a few hours or overnight. I marinated for 3 hours.
Heat up a tawa, and cook the chicken pieces in portions, till it becomes brown and charred at a few places. Flip over as needed to completely cook the chicken and make it dry.
Using tongs heat the charcoal piece in direct flame. Once it becomes red hot put it in a small cup and keep it in the middle of the cooked chicken pieces.
Drizzle a few drops of butter/ghee over it. It immediately starts smoking. Cover the vessel with a fitting lid, so as to trap all the smoke inside. Keep it covered for 3-5 minutes.
Once all the smoke has died down, discard the charcoal and garnish with finely chopped coriander leaves, a sprinkle of cayenne pepper, onion rings and lemon slices.
Serve the chicken tikka with coriander chutney or tamarind chutney, though it is yummy to have by itself.