Shahi Chicken Masala Gravy

In a large bowl marinate the chicken with hung curd or thick plain yogurt, 1/2 tsp turmeric powder, and 1 tsp Kashmiri red chili powder(or paprika powder) for at least 30 minutes (for best results marinate for 8hrs or overnight in the fridge).

Grind together ginger, garlic cloves, green chilli, black peppercorns, cloves, cardamom, cinnamon stick, coriander leaves, and a pinch of salt into a smooth paste. Add 1 tsp water if required.

On medium-high, heat a wok, kadhai, or dutch oven add 1 tbsp ghee and chopped or sliced onions. Saute onions till it's raw smell goes and it turns translucent, then add in chopped tomatoes and 8-10 cashew nuts.
Sauté for 2 -3 min or till the tomatoes are soft. Remove from heat and let it cool down. Then using a hand blender or grinder, grind it into a smooth paste.

Heat the same wok/kadhai and add 2 tbsp ghee. When the ghee is hot add 2 bay leaves and the masala paste. Sauté continuously for 2 mins or till the raw smell of ginger and garlic is gone.
Then add the onion and tomato paste and cook this for 2-3 mins stirring occasionally. Fry till the paste turns brown and the oil separates.
On low heat add the turmeric powder, coriander powder, and red chilli powder and sauté for a minute. Add a little water if the spice mix is too thick.
Add the yogurt-marinated chicken and cook the chicken in the masala for 4-5 mins.
Add 2 cups of water and salt. Mix well, cover with a lid, and cook on medium heat till the chicken is cooked through (this may take around 15 minutes). Add more water if required according to your preference.
Then add the crushed kasuri methi, lemon juice, garam masala powder, and freshly chopped coriander leaves. Mix everything well, cook for 2 minutes, and serve hot.