1-First Step: Mise en place and first marination Arrange all ingredients and measure them out for smooth cooking. For the first marination place 500 grams (1.1 lbs) boneless chicken cut into 1-inch pieces in a bowl. Sprinkle 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika, 1/4 to 1/3 teaspoon salt, and 3/4 to 1 tablespoon lemon juice. Mix and let rest for 20 minutes at room temperature. This short acid bath starts to tenderize and flavor the chicken.

2-Second Step: Full marination Add 1/3 cup Greek yogurt or thick hung curd, 3/4 tablespoon ginger garlic paste (or equal grated ginger and garlic), 1/8 teaspoon turmeric (optional), 3/4 to 1 teaspoon garam masala, 1/2 teaspoon cumin powder (optional), 1 teaspoon coriander powder (optional), 1 teaspoon kasuri methi (optional), and 3/4 to 1 tablespoon oil. Combine so each piece is evenly coated. Cover and refrigerate for at least 12 hours or overnight; this deep marination makes the chicken tender and well-seasoned.

3-Third Step: Prepare the tomato-cashew puree If using onions, heat 1 tablespoon butter or ghee in a pan and sauté 1 1/2 cups sliced onions until lightly golden; this reduces tomato acidity and builds body. Roughly chop or quarter 600 grams fresh tomatoes (or measure canned tomato puree/paste). In a blender combine the sautéed onions (if using), the tomatoes, 28 whole raw cashews soaked in hot water (or substitute with 1/4 to 1/3 cup heavy cream), and 1/2 cup water. Blend until very smooth. Set aside.

4-Fourth Step: Cook whole spices and build the sauce In a heavy-bottomed pan heat 1 to 2 tablespoons butter or ghee over medium heat. Add the 2-inch cinnamon piece, 2 to 4 green cardamoms, and 2 to 4 cloves if using. Sauté briefly until aromatic. Add 3/4 tablespoon ginger garlic paste and 1 to 2 green chilies if using; cook briefly without burning. Turn off the heat, add the powdered spices: 1 to 2 teaspoons Kashmiri chili powder, 1/2 to 3/4 teaspoon salt, and 1 to 1 1/2 teaspoons garam masala (part of it reserved for later). Stir quickly, then pour in the tomato-cashew puree. Return to heat and bring to a gentle boil.

5-Fifth Step: Simmer and finish the sauce Simmer the sauce uncovered until it thickens, about 10 to 15 minutes. Add 1 1/2 cups hot water (reduce to 1 cup if you omitted cashews) to reach a saucy consistency and simmer further until the sauce thickens and fat starts to separate on top. Remove the whole spices. Taste and balance with 1 teaspoon sugar, adjust salt, and add 1/2 tablespoon kasuri methi.

6-Sixth Step: Cook the marinated chicken Heat a griddle or heavy skillet with a little oil or butter over medium-high heat. Cook the marinated chicken in batches so pieces brown rather than steam. Pan-fry 3 to 5 minutes per side until lightly charred and nearly cooked through; an internal temperature of 165°F (75°C) signals doneness. You can also grill or bake the chicken (see FAQs for oven instructions). Rest the chicken 3 to 5 minutes.

7-Final Step: Combine and finish Add the cooked chicken pieces to the simmering sauce and simmer together for 5 to 7 minutes so flavors meld and chicken finishes cooking. Stir in 1/3 cup heavy cream or whipping cream slowly to keep the sauce silky. Add an extra pat of butter or ghee if desired and a final sprinkle of 1/2 to 1 teaspoon garam masala for aroma. Garnish with finely chopped coriander leaves and serve with basmati rice or naan.