1-First, prepare the chicken by mixing 1½ lbs of chicken pieces with the marinade ingredients: ½ to 1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala, ½ teaspoon cumin powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric, ½ teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon mustard or cooking oil, 1 tablespoon ginger and garlic paste, 1 tablespoon dried fenugreek leaves, and ½ cup Greek yogurt. Refrigerate this mixture for at least 8 hours to develop flavors, making the chicken tender and full of taste from Indian curry spices.

2-Next, for the sauce, heat 3 tablespoons oil or ghee in a pan and sauté 1½ cups finely chopped onions with 1 teaspoon salt until deep golden. Add 1 tablespoon ginger and garlic paste and the optional green chili, cooking for 40 to 60 seconds. Lower the heat and stir in ½ to 1 teaspoon Kashmiri red chili powder, 1 tablespoon coriander powder, 2 teaspoons garam masala, and 1 to 1½ teaspoons cumin powder to toast without burning.

3-Then, add 500 grams of fresh red tomatoes pureed or chopped and cook until the mixture thickens, about 7 to 8 minutes. Pour in 1 cup hot water and simmer covered for 12 to 14 minutes. Optionally, blend the sauce for a smoother texture.

4-Grill the marinated chicken by baking in a preheated oven at 460°F for 9 to 10 minutes per side, then broil for 2 to 3 minutes to char, or cook on a hot oiled skillet for 3 to 4 minutes per side. Alternatively, air fry at 400°F for 6 minutes per side. Stir 1 to 2 teaspoons sugar and ½ cup heavy cream into the thickened sauce, then add the grilled chicken and 1 tablespoon kasuri methi, cooking for 2 to 3 minutes until tender.

5-Garnish with 3 tablespoons heavy cream and 3 tablespoons chopped fresh coriander leaves, and serve with butter naan or basmati rice.