Ingredients Chicken: Boneless chicken pieces (cubed) Marination: Thick yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Gravy Base: Butter, finely chopped onions, tomato puree, and heavy cream. Garnish: Fresh coriander leaves and a drizzle of cream. Instructions 1. Marinate the Chicken: In a mixing bowl, combine the chicken cubes with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice. Mix well and let it rest for 15-20 minutes. 2. Cook the Chicken: Heat oil or butter in a pan, add the marinated chicken pieces, and cook on high heat until nicely charred and fully cooked through. Remove and set aside. 3. Make the Gravy: In the same pan, add more butter and sauté finely chopped onions until translucent. Pour in fresh tomato puree and cook until the oil starts to separate. 4. Combine: Stir in the spice powders (chili powder, garam masala) and add the cooked chicken pieces back into the gravy. 5. Add Cream: Pour in heavy cream and stir well on low heat to achieve a smooth, rich texture. Let it simmer for 2-3 minutes. 6. Garnish: Finish off with freshly chopped coriander leaves and serve hot with naan or rice.