– 500 grams (1.1 lbs) boneless chicken cut into 1-inch pieces

– ¾ to 1 tablespoon lemon juice

– ¼ to ⅓ teaspoon salt

– ½ to ¾ teaspoon Kashmiri red chili powder (or paprika as a milder alternative)

– ¾ to 1 teaspoon garam masala

– 1 teaspoon kasuri methi (dried fenugreek leaves, optional)

– ⅛ teaspoon turmeric (optional)

– ½ teaspoon cumin powder (optional)

– 1 teaspoon coriander powder (optional)

– ¾ to 1 tablespoon oil

– ¾ tablespoon ginger garlic paste (or equal parts finely grated ginger and garlic)

– ⅓ cup Greek yogurt or hung curd

– 2 to 3 tablespoons butter or ghee

– 2-inch cinnamon stick (optional)

– 2 to 4 green cardamoms (optional)

– 2 to 4 cloves (optional)

– 1½ cups sliced onions (optional, used to reduce acidity)

– 600 grams fresh tomatoes or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste

– ¾ tablespoon ginger garlic paste (or half tablespoon each grated ginger and garlic)

– 1 to 2 green chilies (optional)

– 28 whole raw cashews (about ⅓ cup, soaked in hot water)

– ½ cup water for blending (adjust as needed)

– 1 to 2 teaspoons Kashmiri chili powder (adjust to taste)

– 1 to 1½ teaspoons garam masala (divided, adjust to taste)

– 1 to 1½ teaspoons coriander powder (optional)

– ½ teaspoon cumin powder (optional)

– ½ to ¾ teaspoon salt

– 1 teaspoon sugar

– ½ tablespoon kasuri methi

– 1½ cups hot water to adjust gravy consistency (reduce to 1 cup if omitting cashews)

– ⅓ cup heavy cream or whipping cream (add at the end)

– Fresh coriander leaves for garnish