1-In a large bowl, combine the chicken pieces with all the marinade ingredients: Greek yogurt, Kashmiri red chili powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, kasuri methi, ginger garlic paste, and oil.

2-Mix thoroughly until all chicken pieces are evenly coated with the marinade.

3-Cover the bowl with plastic wrap or transfer to a sealed container and refrigerate for 8 to 48 hours. If you’re short on time, marinate for at least 3 hours, though longer marinating yields more tender and flavorful results.

4-Heat 3 tablespoons of oil or ghee in a large pan or Dutch oven over medium heat.

5-Add the finely chopped onions and 1 teaspoon of salt. Sauté until the onions turn a deep golden brown, which may take 10-15 minutes. This step is crucial for developing the sauce’s flavor base.

6-If using, add the green chili and continue sautéing for another minute.

7-Add the ginger garlic paste and cook until aromatic, about 1-2 minutes.

8-Lower the heat to prevent the spices from burning. Quickly add the dry spices: Kashmiri red chili powder, garam masala, coriander powder, and cumin powder. Stir continuously for about 30 seconds until fragrant.

9-Immediately stir in the pureed tomatoes to prevent the spices from burning.

10-Cook the tomato mixture, stirring occasionally, until it thickens and the oil begins to separate from the sauce, about 8-10 minutes.

11-Pour in 1 cup of hot water (or 2 cups if using cashew cream) and bring to a simmer. Cover the pan and let the sauce cook for another 10-15 minutes until it thickens further.

12-Thread the marinated chicken pieces onto skewers, leaving a small space between each piece for even cooking.

13-Preheat your oven to 460°F (240°C).

14-Place the skewers on a baking tray lined with foil and cook for 9 to 10 minutes per side.

15-For authentic charred edges, switch to broil mode for the last 1-2 minutes, watching carefully to prevent burning.

16-Alternative cooking methods:

• Skillet: Heat oil in a hot skillet and cook the marinated chicken pieces for 5-7 minutes, turning occasionally until cooked through and charred in spots.
• Air fryer: Cook at 400°F (200°C) for 6 minutes per side, basting with leftover marinade if needed.

17-To the prepared sauce, add 1 to 2 teaspoons of sugar to balance the acidity of the tomatoes.

18-Stir in ½ cup of heavy cream (or cashew cream for a dairy-free version).

19-Add the grilled chicken pieces and 1 tablespoon of kasuri methi to the sauce.

20-Taste and adjust seasoning as needed, adding more salt, sugar, or garam masala according to your preference.

21-Simmer gently for 5 minutes, allowing the chicken to absorb the flavors of the sauce.