1-First Step: Marinate the Chicken: Mix the chicken with lemon juice, Kashmiri chili powder, and salt, then rest for 20 minutes. Add yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder, and garam masala. Mix well and marinate covered in the refrigerator for at least 30 minutes, preferably 12 48 hours for deeper flavor.

2-Second Step: Prepare the Sauce Base: Sauté sliced onions in 1 2 tablespoons oil until golden, about 7 minutes, then cool. For the sauce, heat 2 tablespoons butter in a pan and add optional whole spices until sizzling. Add ginger garlic paste and green chilies; sauté on low heat until fragrant.

3-Third Step: Blend and Cook the Sauce: Combine tomatoes, sautéed onions if using, cashews, and ½ cup water in a blender, then blend until smooth. Stir in Kashmiri chili powder, garam masala, cumin powder, and coriander powder into the pan. Add the tomato-cashew puree, partially cover, and cook on medium-high for 12 15 minutes until thickened. Add 1½ cups hot water and simmer 10 minutes until an oily layer forms.

4-Fourth Step: Cook the Chicken: Heat 1 tablespoon butter or ghee in a griddle and add marinated chicken pieces in batches. Sauté on medium heat for 2 minutes per side until nearly done and moisture evaporates.

5-Fifth Step: Combine and Simmer: Add cooked chicken to the sauce and simmer 5 7 minutes until tender. Stir in salt, sugar, kasuri methi, and adjust garam masala or butter as needed.

6-Sixth Step: Finish the Dish: Off heat, temper ⅓ cup cream by mixing with a spoonful of hot gravy first, then stir into the sauce. Garnish with coriander leaves and a drizzle of cream. The preparation time includes marination of at least 12 hours, active prep in 15 minutes, and cooking in 30 minutes for a total active time of 45 minutes.