1Marinate the chicken with ginger garlic paste, kashmiri chili powder, turmeric powder, garam masala, orange food coloring (optional), ghee, yogurt, and salt to taste.
2Heat ghee and sear the chicken until fully cooked.
3Remove the chicken, chop into bite-sized pieces, and set aside.
4In the same pot, sauté the chopped onions until softened.
5Stir in cardamom, cumin seeds, ginger-garlic paste, chili powder, coriander powder, and garam masala.
6Add the cashews, crushed tomatoes, and chicken stock, then bring to a simmer for 10–15 minutes.
7Stir in the cooking cream, butter, fenugreek leaves, and season with salt and pepper.
8Mix until fully combined and cook for another 15 minutes.