Marinate chicken in hung curd, mustard sauce, lemon juice, ginger+garlic paste, apple cider vinegar, chilly powder, turmeric powder, kasuri methi, butter, roasted cumin powder and salt. Do this overnight.
Use a thick kadai for cooking this.
Melt butter in oil. Use a medium flame and try to keep the chicken out of the water that will collect at the base.
Cook till the chicken till is done and then get the heat to high. Once all the water has evaporated your chicken roast is ready.