Preparation Time: 15-25 minutes(plus marination time)
Marinating the Chicken: Prepare the Marinade: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, lemon juice, and salt. Marinate the Chicken: Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for at least 1-2 hours (or overnight for best results).
Cooking the Chicken: Grill or Sear the Chicken: Heat a grill pan or regular pan. Add a little oil and cook the marinated chicken pieces until they are 80% cooked, with a light char. You can also grill them in an oven at 180°C (350°F) for 10-12 minutes. Set aside.
Preparing the Gravy: Heat Butter and Oil: In a large pan, heat butter and oil together. Adding oil prevents the butter from burning. Add Cumin and Onions: Add cumin seeds and let them splutter. Then, add the finely chopped onions and sauté until golden brown. Add Ginger-Garlic Paste: Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Add Tomato Puree: Add the tomato puree and cook for 7-8 minutes until the oil separates from the sides. Add Spices: Add red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook the spices for 2-3 minutes. Add Cashew Paste: Stir in the cashew paste and cook for another 5 minutes, allowing the gravy to thicken. Finish with Cream and Kasuri Methi: Add fresh cream and kasuri methi to the gravy. You can also add a tablespoon of sugar or honey at this point for a touch of sweetness. Stir well and cook on low heat for 3-4 minutes.
Combining the Chicken with the Gravy: Add the Grilled Chicken: Add the partially cooked chicken pieces to the gravy. Mix well and simmer on low heat for 10 minutes, allowing the chicken to fully cook and absorb the flavors. Finish with Butter and Garnish: Add a small knob of butter on top and garnish with fresh coriander leaves.
