Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine the boneless chicken with salt, turmeric powder, ginger-garlic paste, black pepper powder, coriander powder, cumin powder, garam masala powder, red chili powder, Kashmiri red chili powder, and lemon juice. Mix all ingredients thoroughly until the chicken is well coated. Let it marinate for at least 30 minutes.

2. 2.Sauté Onions

   Heat ghee or oil in a heavy-bottomed pot or handi. Add the finely chopped onions and sauté on medium-high heat until they turn golden brown, about 5-7 minutes.

3. 3.Cook Marinated Chicken

   Add the marinated chicken to the pot with the sautéed onions. Cook on high flame, stirring continuously, until the chicken changes color and the raw smell of the spices dissipates, approximately 8-10 minutes.

4. 4.Add Tomato Paste and Ketchup

   Stir in the tomato paste and tomato ketchup. Continue to sauté for another 5-7 minutes, ensuring the raw flavor of the tomatoes is cooked out and the mixture thickens.

5. 5.Incorporate Dairy

   Reduce the flame to low. Add the yogurt and fresh cream to the chicken mixture. Mix well until everything is combined and the gravy becomes smooth and creamy. Add additional salt if needed, then mix again.

6. 6.Simmer the Handi

   Cover the pot with a lid and let the chicken simmer on low flame for 10-15 minutes, or until the chicken is tender and fully cooked through. The oil should start to separate from the gravy.

7. 7.Garnish and Serve

   Uncover the pot and stir in the kasuri methi, chopped fresh coriander leaves, chopped fresh mint leaves, and slit green chilies. Mix gently. Cover again for 2-3 minutes to allow the flavors to meld. Serve hot with naan, roti, or rice.