First marinate the chicken with 1tbsp lemon juice, 1 tbsp of ginger-garlic paste and salt and keep it aside for 10 minutes.
After 10 minutes as the chicken loses water, squeeze the water from the chicken and then further marinate it second time with hung curd, 1 tbsp of ginger-garlic paste, 1tbsp of Kashmiri chilli powder and 1 tbsp of salt. Mix it nicely and keep it aside for 30 minutes.
Meanwhile, roughly chop the onions and tomatoes. Finely Chop the coriander leaves. Until the chicken marinates, prepare the gravy. Dry roast the kasoori methi in a pan.
For gravy, heat half of the butter along with 1 tbsp of oil in a kadhai, then add cloves, black and green cardamom, cinnamon and bay leaf into it, saute it and then add roughly chopped onions into it.Cook it till onions become translucent, then add ginger-garlic paste into it, cook it for 2 minutes and then add roughly chopped tomatoes and cashews into it . Saute it for 2 minutes and then add 2 tbsp of Kashmiri chilli powder, 1 tbsp of red chilli powder, 1/2 tbsp of turmeric powder and salt into it. Mix it well and cook all the masalas for 2 minutes and then add 1/2 cup of water into it. Mix it and cook all for 5-7 minutes on low-medium flame. When the tomatoes become mussy then switch off the flame. Cool the mixture, take out the bay leaf and grind it into a fine puree.
After 1/2 an hour,heat 1 tbsp of oil in a pan, fry the marinated chicken on low-medium flame for 5-10 minutes until it cook about 70% and take out the fried chicken and keep it aside.
Heat the same pan, add the grinded fine puree into it, add the fried chicken into it, mix it well and then add roasted kasoori methi and garam masala powder into it. Pour 1-2 cup of water into it (as you need the consistency of gravy) and cook it on low flame for 10 minutes and then add fresh cream into it, mix it well and then switch off the flame.
Serve it by garnishing it with some fresh cream and coriander leaves.
