First, start by washing the chicken. Then cut the boneless chicken into 2 ½ inch size pieces.

Next, pat them dry with a kitchen tissue and transfer them into a large mixing bowl.

To this, add the lime juice, red chili powder, ginger garlic paste, salt, and oil.

Mix and coat the chicken pieces well. Cover and keep them aside for about 30 minutes.

After the resting time, add the hung curd or Greek yogurt, cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, red chili powder, and garam masala powder.

Combine all the ingredients well and refrigerate them overnight.

Before starting to prepare the gravy, take the chicken out of the fridge after resting it overnight.

While the butter is heating up roughly cut the onion and tomatoes.

Next, add the onions into the kadhai and sauté it well.

Stir until it turns a bit golden and then turn off the flame.

Let the onions cool down completely.

Take a blender and put the roughly cut tomatoes. Also, add the onions, green chili, soaked cashews, and ½ cup of warm water into the blender.

Blend them until a smooth paste is formed.

After that strain the creamy paste into another bowl to use it later.

In the same kadhai (used before) add more butter if needed.

Let it heat and then add the green cardamom, cinnamon, and cloves.

Stir them until fragrance comes out of the aromatics.

Next, add in the ginger garlic paste.

Stir them well for about 2 minutes until the raw smell is gone.

Put the flame to low, and then add the red chili powder, coriander powder, Cumin powder, and garam masala powder.

Stir everything nicely.

Next, add the creamy paste or puree into the kadhai.

Put the flame on medium and combine all the ingredients.

Cover the kadhai partially and let it boil for about 10-12 minutes. Stir occasionally.

Now, when the gravy starts to separate out the oil, stir it consistently for about 2-4 minutes, and then add 1 cup of hot water.

Cover the kadhai partially and let the gravy cook.

While the gravy is getting prepared, take tawa or a frying pan.

Add butter and let it heat.

Next, fry the chicken until all the moisture is gone. Keep the flame on medium.

Turn the flame on high and fry from all sides until they get a bit of char on the surface.

Stir consistently and make sure not to burn it.

By this time the gravy will come to a thicker consistency.

Put the chicken pieces into the gravy and coat them well with it.

If the gravy is too thick, you can add ½ cup of hot water.

Let the gravy along with the chicken simmer for 5 minutes.

Now add salt to taste and sugar.

Stir and let the gravy come to a thicker and creamy consistency.

Next, add the crushed dried kasuri methi.

Stir well.

In a small bowl take some gravy and then add 2 tbsp fresh cream.

Mix and then add to the kadhai.

Combine everything and take a taste test.

Add if anything is needed and finally add a dollop of butter.

Transfer it to a bowl and garnish with a bit more fresh cream.