Mughlai Butter Chicken

In a bowl, combine chicken pieces with yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and 1 teaspoon salt. Mix well, cover, and marinate for at least 1 hour or preferably overnight in the refrigerator.

Heat 1 tablespoon oil in a heavy-bottomed pan over medium heat. Add cardamom pods, cinnamon stick, and cloves, sauté for 1 minute until fragrant.

Add finely chopped onions and sauté until golden brown, about 8-10 minutes.

Add tomato puree to the pan, cook stirring occasionally until the oil starts separating from the mixture, about 10-12 minutes.

Stir in the cashew nut paste and cook for another 3-4 minutes to blend the flavors.

In a separate pan, heat remaining 1 tablespoon oil and brown the marinated chicken pieces over medium-high heat until nearly cooked through, about 6-8 minutes. Remove and set aside.

Add butter to the onion-tomato mixture and let it melt. Then add the browned chicken pieces to the pan. Stir and cook covered on low heat for 10 minutes, allowing the chicken to cook fully and absorb the flavors.

Pour in the heavy cream and sprinkle crushed fenugreek leaves (kasuri methi). Stir well and simmer for another 5 minutes on low heat without boiling.

Garnish with chopped coriander leaves and adjust salt to taste. Remove from heat.