Cut the chicken into pieces and marinate it with the yoghurt, ginger-garlic paste, spices, lemon and salt for at least 2 h (overnight is better).

NextBrown the chicken, drained of the marinade, in a very hot frying pan and set aside.

Brown the chicken, drained of the marinade, in a very hot frying pan and set aside.

NextIn the same pan, melt the butter and gently fry the chopped onion.

In the same pan, melt the butter and gently fry the chopped onion.

NextAdd the garam masala and cumin, then the tomato, and cook for 15 min.

Add the garam masala and cumin, then the tomato, and cook for 15 min.

NextBlend the sauce until smooth, then add the cream and the crumbled kasuri methi.

Blend the sauce until smooth, then add the cream and the crumbled kasuri methi.

NextAdd the chicken and let it cook over a gentle heat for 10 min.

Add the chicken and let it cook over a gentle heat for 10 min.

NextServe with basmati rice.

Serve with basmati rice.