1-Gather and Prep Ingredients: First, follow the marinade step from the recipe: mix ½ kg chicken with ¼ teaspoon ground turmeric, 3 tablespoons plain yogurt or coconut milk, 1 tablespoon ginger and garlic paste, ¾ to 1 teaspoon garam masala, 1 to 1¼ teaspoon Kashmiri red chili powder, and ½ teaspoon sea salt. Cover and let it sit in the fridge for a few hours or overnight for the best flavor. This step tenderizes the meat and builds those rich tastes.

2-Gather and Prep Ingredients: Next, heat 1½ tablespoons oil or ghee in a pan, add 2 green cardamoms and 1 cup sliced yellow onions, and sauté until they turn golden brown. For a deeper flavor, evenly caramelize the onions without burning them, as this forms the base of the sauce.

3-Cook and Combine: After cooling the onions slightly, blend them with 10 whole cashew nuts or almonds and ¼ cup plain yogurt or coconut milk until smooth. In the same pan, heat 1 to 2 tablespoons oil or ghee, add optional whole spices like 1 small Indian bay leaf, 4 cloves, 2-inch cinnamon stick, and 1 cardamom, then stir until fragrant.

4-Cook and Combine: Add 1 to 2 green chilies and the marinated chicken, sautéing on medium heat for 5-7 minutes to remove any raw smell. Stir in the blended onion and nut mixture, pour in ½ cup hot water, and season with ¼ teaspoon salt, ½ to ¾ teaspoon garam masala, 1½ teaspoons ground coriander powder, and optional ¼ teaspoon Kashmiri red chili powder.

5-Cook and Combine: Bring everything to a boil, then reduce the heat, cover, and simmer until the chicken is tender. Watch for oil separation on top, which signals it’s ready, and adjust seasoning or water as needed. For an extra touch, add a few drops of rose water and a pinch of nutmeg before garnishing with 2 tablespoons chopped coriander leaves.