For the chicken marinade:
500 g boneless chicken, cut into medium pieces, 1 cup thick curd or hung curd, 1 tablespoon ginger-garlic paste, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon garam masala, 1 tablespoon lemon juice, 1 tablespoon oil, Salt to taste
For the gravy:
3 tablespoons butter, 1 tablespoon oil, 2 medium onions, roughly chopped, 3 to 4 tomatoes, chopped, 10 to 12 cashews, soaked in warm water, 1 tablespoon ginger-garlic paste, 1 to 2 green chillies, optional, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon sugar or honey, 1/2 to 1 cup water, as needed, 1/2 cup cream, Salt to taste, A few kasuri methi leaves, crushed, Fresh coriander for garnish
For dhaba-style smoky flavour, if you want it:
A small piece of coal, a little ghee, and a steel bowl for dhungar
