Marinate the Magic: In a bowl, mix yogurt, lemon juice, ginger garlic paste, all spices, salt, and heavy cream. Add chicken or turkey cubes and coat them well. Cover and marinate at least 6 hours or overnight so the flavor hugs every bite.

Heat That Cast Iron: Warm your cast-iron skillet over medium high heat for 3 minutes. It should be hot but not angry. Add 1 tbsp oil and 1 tsp butter. Let them melt together like they’re becoming best friends.

Sear With Confidence: Shake off extra marinade from each cube (a thin coating is perfect). Lay them in the skillet with space between each one. Sear 3 minutes untouched. Flip and sear 2 more minutes. Toss lightly for 1 minute. Remove and repeat if needed. They should be lightly charred, not fully cooked through.

Bloom Those Spices: In your large pot, heat 8 tbsp ghee for 1 minute. Add bay leaves, cardamom pods, cloves, cinnamon sticks, and peppercorns. Let them bloom 1 minute until they smell warm and sweet.

Sweeten the Scene: Add sliced onions. Sauté 12 to 15 minutes until deep golden brown, like beautiful caramel. This step builds the soul of the sauce, so don’t rush it.

Build the Flavor Base: Add ginger garlic paste. Cook 1 minute until the raw smell fades. Add tomatoes, cashews, Kashmiri chili, cumin, coriander, turmeric, and salt. Stir 1 minute to get everybody acquainted.

Break It All Down: Cook 12 to 15 minutes until tomatoes collapse, cashews soften, and the mixture looks thick and rich. Remove whole spices. Blend everything until silky smooth, adding a splash of water only if your blender needs help.

Create the Velvet: Pour the blended gravy back into the pot. Add heavy cream, butter, and kasuri methi. Simmer on low 5 to 7 minutes until the sauce turns into pure velvet.

Bring It All Home: Add your seared chicken or turkey cubes. Simmer 7 minutes. Turn off heat and let them rest in the gravy 5 more minutes so the flavor settles into every corner.

Turn Up the Heat (Optional): For spice lovers like you, stir in 1 to 3 tsp red chili powder. If your guests like gentle heat, start with 1 tsp. Taste and adjust until it hits your vibe.

Smoke Like a Pro (Optional): Heat a small charcoal piece until red. Place a small steel bowl inside the pot. Set the coal inside the bowl, drizzle 1/2 tsp ghee over it, and cover for 45 seconds to 1 minute. This adds that signature restaurant aroma.