1-Step 1: Marinate the Chicken Start by cutting ½ kg of boneless chicken into bite-sized pieces. Mix the chicken with ¾ to 1 tablespoon lemon juice, ½ to ¾ teaspoon Kashmiri red chili powder, and ¼ to ⅓ teaspoon salt, letting it rest for 20 minutes. Then, add ⅓ cup Greek yogurt, ¾ tablespoon ginger garlic paste, and optional spices like ¾ to 1 teaspoon garam masala, letting it marinate in the refrigerator for at least 12 hours. This step ensures the chicken absorbs the flavors deeply, making it tender and aromatic.

2-Step 2: Prepare the Sauce Base Heat 2 to 3 tablespoons butter in a pan over medium heat. If using, add optional whole spices like a 2-inch cinnamon stick, 2 to 4 green cardamoms, and 2 to 4 cloves, sautéing until fragrant. Stir in ¾ tablespoon ginger garlic paste and 1 to 2 green chilies, cooking briefly. For a smooth texture, blend sautéed onions (if using), 600 grams tomatoes, and soaked cashews with water into a puree.

3-Step 3: Cook the Chicken and Combine Grill or pan-fry the marinated chicken in butter or oil until just cooked and the marinade dries up, taking care not to overcook to keep it juicy. In the same pan, add the tomato-cashew puree to the spiced butter mixture, bring to a boil, and simmer for 12-15 minutes until thickened. Then, add hot water and simmer partially covered for 10 minutes until the gravy thickens and butter traces appear.

4-Step 4: Finish and Serve Add the cooked chicken to the gravy and simmer for 5-7 minutes, adjusting seasoning with salt, sugar, kasuri methi, and garam masala as needed. Fold in ⅓ cup heavy cream, stir gently, and garnish with fresh coriander leaves. Serve hot with rice or naan. For more dessert ideas to pair with this dish, check out our banana bread coffee cake recipe for a sweet finish. Remember, for vegan adaptations, replace chicken with tofu and heavy cream with coconut cream.