Instructions

• 1 In a bowl, combine yogurt, ginger-garlic paste, chilli powder, turmeric, garam masala, lemon juice, salt, and 1 tbsp oil. Add chicken and coat well. Marinate 30–60 minutes (or overnight).
• 2 Heat 1 tbsp butter and a splash of oil in a skillet. Sear marinated chicken on medium-high until lightly charred and 80% cooked (6–8 min). Remove and set aside; keep the juices.
• 3 In the same pan, add remaining butter. Sauté onion (if using) until soft. Add cardamom and cinnamon; stir 30 seconds.
• 4 Add tomatoes and soaked cashews. Cook 8–10 minutes until tomatoes break down and fat starts to separate. Cool slightly, then blend to a smooth purée.
• 5 Return purée to the pan. Add chilli powder, sugar/honey, and salt. Simmer 3–4 minutes, then pour in the chicken along with any juices.
• 6 Add kasuri methi (crushed between palms) and cream. Simmer on low 6–8 minutes until chicken is cooked through and sauce turns glossy and silky. Adjust salt, sweetness, and heat.
• 7 Finish with 1 tbsp butter for shine. Garnish with coriander. Serve hot with naan, roti, or basmati rice.
• 8 Tip: For smokiness, briefly infuse with a hot coal & ghee (dhungar) under a covered pot for 2–3 minutes.