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Marinate chicken with lemon juice, 1 tsp turmeric powder and ½ tsp salt
Heat 5 tbsp vegetable oil and 50g unsalted butter in a heavy-bottomed pan
Add finely chopped onions and cook until golden brown
Add finely chopped garlic and ginger, cook until fragrant
Add Kashmiri red chili powder, coriander powder, garam masala, turmeric powder and cracked black peppercorns
Add finely chopped tomatoes and cook until they break down
Add the marinated chicken and cook on high heat to seal
Reduce heat and slow cook the chicken until tender, stirring occasionally
Add dry fenugreek leaves (Kasoori Methi) and green chillies
Continue cooking until the chicken is cooked through and the masala clings to the meat
Add warm water as needed to achieve desired consistency
Finish with cold butter if desired and garnish with chopped coriander leaves and sliced ginger
Adjust salt to taste and serve hot