1½ lb (700 g) boneless chicken (thighs or breasts), diced

½ cup (120 ml) Greek yogurt (hung curd)

½–1 tsp Kashmiri red chili powder

1 tsp garam masala

¼ tsp turmeric

1 tsp coriander powder

½ tsp cumin powder

½ tsp salt

1 Tbsp lemon juice

1 Tbsp kasuri methi

1 Tbsp ginger‑garlic paste

1 Tbsp oil (mustard oil if available)

3 Tbsp oil or ghee

1½ cups (150 g) onions, finely chopped

1 green chili (optional)

1 tsp salt

1 Tbsp ginger‑garlic paste

½–1 tsp Kashmiri red chili powder

2 tsp garam masala

1 Tbsp coriander powder

1–1½ tsp cumin powder

1 to 2 tsp sugar

1.1 lb (500 g) tomatoes (pureed or chopped) or 1¼ cup (10 oz) tomato puree/passata

1 cup hot water (2 cups if using cashew cream)

1 Tbsp kasuri methi

½ cup heavy cream or cashew cream

3 Tbsp heavy cream (for garnish)

3 Tbsp chopped coriander leaves