1-First Step: Marinating the Chicken: Begin by cutting the chicken into 1-inch pieces and mixing it with lemon juice, chili powder, and salt for about 20 minutes. Then, add yogurt, spices, kasuri methi, and oil, stirring well to coat. Let it chill in the refrigerator for 12 to 48 hours. This step is crucial as it infuses the meat with deep flavors and keeps it juicy.

2-Second Step: Making the Sauce: Heat butter or ghee in a pan and add whole spices like cinnamon, cardamoms, and cloves if using. Sauté ginger garlic paste briefly, then blend tomatoes, optional onions, soaked cashews, and water into a smooth puree. Add this puree to the pan and cook until it thickens, stirring in powdered spices off the heat for better control.

3-Final Steps: Cooking and Serving: Grill or pan-fry the marinated chicken until cooked through, then add it to the simmering sauce with hot water. Cook briefly to blend flavors, season with sugar, salt, and more kasuri methi, and stir in tempered cream. Garnish with coriander leaves and serve hot with basmati rice or roti. The whole process takes about 45 minutes of active cooking, resulting in a creamy, mildly spicy dish.

4-First, prepare the chicken by cutting it into bite-sized pieces and marinating with yogurt, ginger-garlic paste, turmeric, chili powder, and salt for at least 30 minutes. Heat butter in a pan, cook the chicken until browned, then make the sauce by simmering tomato puree and spices. Add the chicken back, incorporate cream, and simmer to meld flavors, garnishing with cilantro. For a vegan option, sear tofu instead and use coconut cream.