In a bowl, add the chicken: ½ tbsp salt, 1 tbsp Kashmiri red chilli powder, 1 tbsp ginger-garlic paste, 1 tbsp mustard oil, 1 tsp cumin powder, ¼ tsp turmeric, ½ tsp garam masala, 2 tbsp yogurt, juice of ½ sour lime.

Heat 2 tbsp oil (or oil as needed) in a pan on medium heat. Add the whole spices: 1 inch cinnamon, a small piece of mace, 4 green cardamoms, 4 cloves, 1 black cardamom, 1 bay leaf. Sauté for 30–40 seconds until fragrant.

Add 1 sliced onion and cook on medium-low until translucent.

Add 3 sliced tomatoes, 8–10 cashew nuts, 1 tbsp melon seeds (if using raw), and coriander leaves along with the stem. Sauté them lightly in the pan for 1–2 minutes to take away rawness. Then add a cup of water, cover, and cook for 10 minutes.

Turn off the heat and let the mixture cool slightly. Blend the whole mixture (onion, tomatoes, cashews, melon seeds, and spices) to a smooth purée. If needed, add a little water while blending to reach a smooth, thick consistency. This is your makhani gravy.

Cook on medium-high for 6–8 minutes, turning occasionally, until the chicken is browned and mostly cooked through. (If using bone-in chicken, cook a little longer until juices run clear.)

Remove chicken and set aside. Reserve any browned bits — they add flavour to the gravy.

In a pan, melt 2 tbsp butter with 1 tbsp oil (butter adds richness and prevents burning).

Add 1 tbsp ginger-garlic paste and sauté for 30–40 seconds until the raw smell disappears.

Add 1 tbsp Kashmiri red chilli powder, 1 tsp cumin powder, and ¼ tsp turmeric. Stir quickly for 10–15 seconds to toast the spices (don’t burn).

Pour in the prepared makhani gravy (adjust quantity to get desired consistency — usually 1.5 to 2 cups of gravy works). Bring to a gentle simmer.

Add the browned chicken pieces to the gravy. Stir to combine. Simmer on low for 8–10 minutes so the chicken finishes cooking and so the flavours meld. If the gravy is too thick, add 2–4 tbsp water to adjust.

Turn off the heat or reduce it to the lowest flame. Stir in ½ cup fresh cream slowly — taste as you go for richness.

Crush 1 tbsp roasted kasuri methi between your palms and sprinkle it into the gravy. Stir gently.

Check seasoning and add salt if needed. If you want extra butteriness, add another 1 tbsp of butter on top before serving.

Let the curry rest for 2 minutes (off the heat) — this helps the cream settle and the aromas to develop.