1-First Steps: Marination and Prep: First, marinate the chicken for at least 12 hours. Mix the boneless chicken with lemon juice, chili powder, and salt, then let it rest for 20 minutes. Add yogurt, kasuri methi, oil, turmeric if using, ginger garlic paste, coriander powder if using, cumin powder if using, and garam masala, then refrigerate. This step is crucial as it tenderizes the meat and builds flavor, much like in our Singapore butter chicken variation for added inspiration.

2-First Steps: Marination and Prep: Next, prepare the sauce base if using onions by sautéing them until slightly golden and cooling them. Blend the tomatoes, sautéed onions if included, soaked cashews or heavy cream substitute, and ½ cup water into a smooth puree, or grind cashews separately for creaminess.

3-Cooking the Gravy and Chicken: Heat butter or ghee in a pan and add whole spices if using, followed by ginger garlic paste and green chilies if desired; fry until fragrant. Turn off the heat, stir in Kashmiri chili powder, part of the garam masala, coriander powder if using, and cumin powder if using. Add the puree and bring to a boil, simmering for 12-15 minutes until thickened, then add hot water and simmer another 10 minutes until the sauce thickens and fat appears.

4-Cooking the Gravy and Chicken: Cook the marinated chicken by grilling or pan-frying in batches until just done, avoiding burning to keep it juicy. Combine the chicken with the simmering sauce, add extra water if needed, and simmer for 5-7 minutes until tender. Finally, season with salt, sugar, kasuri methi, and remaining garam masala if desired, then stir in heavy cream and garnish with chopped coriander leaves.