500 Grams Boneless Chicken, Cut Into Bite-sized Pieces

1 Cup Plain Yogurt

2 Tablespoons Lemon Juice

2 Teaspoons Ginger Paste

2 Teaspoons Garlic Paste

Salt To Taste

1 Teaspoon Turmeric Powder

4 Tablespoons Butter

2 Teaspoon Kashmiri Red Chili Powder

2 Tablespoons Vegetable Oil

Step: 1

In A Bowl, Combine The Yogurt, Lemon Juice, Ginger Paste, Garlic Paste, Red Chili Powder, Turmeric Powder, And Salt. Mix Well. Add The Chicken Pieces To The Marinade, Coat Them Well, And Let Them Marinate For At Least 1 Hour In The Refrigerator.

Step: 2

Heat 2 Tablespoons Of Butter And 1 Tablespoon Of Vegetable Oil In A Large Pan Or Skillet Over Medium Heat. Add The Marinated Chicken Pieces And Cook Until They Are Browned And Cooked Through. Remove The Chicken From The Pan And Set Aside.

Step: 3

In Another Pan, Add The Remaining Butter And Oil. Add The Chopped Onions, Bay Leaves, Green Cardamom, And Sauté Until They Turn Golden Brown.

Step: 4

Add The Tomato Puree To The Pan And Cook For About 5 Minutes, Stirring Occasionally.

Step: 5

Add The Garam Masala, Kashmiri Red Chili Powder, Ground Cumin, Butter, And Ground Coriander, To The Pan. Stir Well And Cook For A Minute To Toast The Spices.

Step: 6

Add The Dried Fenugreek Leaves. Stir Well For A While And Heat Until It Boils Completely.

Step: 7

Pour All The Cooked Ingredients In A Grinder And Grind Well. Turn into the sauce.

Step: 8

In the Same Pan, Add The Grind Sauce, And Also Add The Cooked Chicken Pieces To The Sauce, And Simmer For An Additional 5 Minutes, Allowing The Flavors To Meld Together.

Step: 9

Reduce The Heat To Low And Stir In The Heavy Cream. Simmer The Sauce For About 5 Minutes, Allowing It To Thicken Slightly. And Adjust Salt And Pepper According To Taste.

Step: 10

Garnish With Fresh Cilantro Leaves And Serve Hot With Naan Bread Or Steamed Rice.