1-First, marinate the chicken with lemon juice, salt, and chili powder for 20 minutes, then mix in yogurt, spices, ginger garlic paste, kasuri methi, and oil before refrigerating for at least 12 hours. This step ensures the chicken becomes tender and flavorful, drawing from the classic recipe’s essence.

2-Next, prepare the sauce by sautéing onions if you’re using them, and blend them with tomatoes, soaked cashews, and water into a smooth puree. Heat butter in a pan, add whole spices until they sizzle, then incorporate ginger garlic paste and green chilies, sautéing until fragrant. Turn off the heat, stir in dry spices, and add the puree before cooking on medium heat until it thickens.

3-After that, simmer the sauce with hot water for about 10 minutes until it reaches the desired consistency and fats rise to the top. Meanwhile, grill or pan-fry the marinated chicken on medium heat until it’s cooked through but not burnt. Finally, add the chicken to the sauce, adjust with extra water if needed, cover, and simmer for 5 to 7 minutes to blend flavors. Stir in heavy cream off the heat and garnish with chopped coriander leaves before serving.