1-Marinate the chicken: Marinate the chicken by coating it with lemon juice, chili powder, and salt, then let it rest for 20 minutes. Next, mix in yogurt, ginger garlic paste, spices like garam masala, kasuri methi, turmeric, oil, coriander powder, and cumin powder, then cover and refrigerate for at least 12 hours or overnight for the best tenderness.

2-Optionally: sauté onions in oil until lightly golden and let them cool to enhance the sauce’s flavor.

3-Blend: tomatoes, sautéed onions, soaked cashews, and water into a smooth puree; for a smoother texture, puree cashews separately if needed.

4-Melt butter: in a pan and add whole spices such as cinnamon, cardamoms, and cloves; once fragrant, add ginger garlic paste and green chilies, fry briefly, then stir in powdered spices and the tomato-cashew puree. Simmer partially covered on medium-low heat for 12-15 minutes until thickened.

5-Add hot water and simmer partially covered for 10 minutes until the sauce thickens and fat traces appear; remove whole spices if desired for easier eating.

6-Grill or pan-fry the marinated chicken until it’s cooked through and the moisture evaporates, without burning, to get that perfect char.

7-Add the cooked chicken to the sauce; if it’s too thick, stir in up to ½ cup more hot water, then simmer for 5-7 minutes until the chicken is tender and flavors blend.

8-Season with salt, sugar, kasuri methi, and optionally more garam masala and butter. Off the heat, stir in heavy cream gradually to keep it smooth and prevent curdling.

9-Garnish with chopped coriander leaves and a drizzle of cream, then serve hot with basmati rice, naan, roti, or parathas for a complete meal.