​Marinate the Chicken: In a mixing bowl, combine the boneless chicken pieces with Kashmiri chilli powder, turmeric powder, coriander powder, garam masala, yogurt, ginger-garlic paste, lemon juice, and salt. Mix well and let it marinate for at least 15 to 20 minutes.

​Pan-Fry the Chicken Tikka: Heat 2 tablespoons of oil or butter in a pan. Place the marinated chicken pieces and shallow fry/pan-roast them on medium heat until they are cooked through and have a nice charred, golden look on both sides. Remove and set aside.

​Sauté Aromatics for Gravy: In the same pan or a separate kadai, add a little oil or butter. Toss in whole spices (cinnamon, cardamom, cloves, bay leaf) and let them crackle. Add finely chopped onions and sauté until they turn golden brown.

​Add Ginger-Garlic & Tomatoes: Add the ginger-garlic paste and sauté until the raw smell disappears. Then, add the tomato puree or finely chopped tomatoes and cook until oil separates from the mixture.

​Add Spice Powders: Lower the flame and add Kashmiri chilli powder, coriander powder, turmeric powder, cumin powder, and salt. Stir well for a minute.

​Build the Gravy: Pour in a little water to achieve the desired gravy consistency and let it simmer. To add richness without using fresh cream, stir in a little cashew paste or milk.

​Combine Chicken and Gravy: Add the pan-roasted chicken tikka pieces into the simmering gravy. Mix well so that the chicken absorbs all the flavors.

​Final Finishing: Crush some Kasuri Methi between your palms and sprinkle it on top along with garam masala and freshly chopped coriander leaves. Cover and cook on low heat for 2–3 minutes, then turn off the stove.

​Serve: Serve hot with chapatis, naan, parottas, or ghee rice!