Start by dicing the chicken breast into bite sized cubes and adding it to a bowl. To marinate, add salt - 2 tsp, yogurt - 2 tbsp, lemon juice - 1 tbsp, crushed garlic cloves - 2-3, crushed ginger - 1 inch, red chilli powder - 2 tsp, cumin - 1.5 tsp, turmeric - 1.5 tsp, and black pepper - 1 tsp.

If you have the patience, let that marinate for a few hours in the fridge (preferably overnight).

Air fry the chicken at 380 F for 10 minutes.

Then roughly chop 4 tomatoes, 3 red onions, 2-3 green chillies, 4-5 cloves of garlic, 1 inch of ginger and a handful of cilantro.

Get the wholes spices ready - Bay leaf - 1, Green cardamom - 2 pods, Black cardamom - 1 pods, Cloves - 2.

In a pan heat up 2 tbsp oil and add in your whole spices and cook for 30 seconds to a minute or until aromatic. Then add in the chopped onions, ginger, garlic and green chillies. Let that cook until the onions are translucent (soft). It will take 4-5 minutes on medium heat. Stir occasionally.

Go in with the tomatoes, cashews, and cilantro.

Add ½ cup of water and the spices listed here (Salt - 2 pinches, Black pepper - 1 tsp, Cumin - 2 tsp, Coriander powder - 2 tsp, Turmeric - 2 tsp, Red chilli powder (Kashmiri) - 1.5 tbsp, Garam masala - 2 tbsp).

Cover and let that cook for 20 minutes on medium low heat to build the flavors.

Discard the bay leaf and black cardamom and blend up the gravy till smooth.

Next finely dice 1 red onion and 1 tomato.

In the same pan (washed) heat up 1 tbsp of ghee and add in 2 tsp of cumin seeds, 2 tsp red chilli powder and 1 tsp turmeric.

Add in the finely chopped onion and tomato, let that cook for 3-4 minutes (add more ghee if needed). Once the ghee starts separating from the spices, add in the gravy.

Finish it off with 2 tbsp butter, ½ cup of heavy cream, 1 tbsp sugar (Add more if you want it sweeter), 1 tbsp dried fenugreek leaves and salt (add a little bit and taste, add more if needed).

Lastly go in with the cooked chicken, mix it up and

NOW ITS TIME TO ENJOY!