Marination 1: Wash and pat dry the chicken pieces.

Pound the chicken pieces using a meat mallet.

Cut into big 3-inch big pieces.

Add lemon juice and salt to the chicken pieces. Mix, cover and refrigerate for 30 minutes.

Marination 2: In a small bowl, mix all of the ingredients of the 2nd marination and add to the chicken. Marinate for 1-2 hours at least. You can refrigerate it overnight too if you want to prepare it next day.

Now cook the chicken pieces in a few tablespoons of oil in a pan, on high heat, until charred from both sides. No need to fully cook at this stage. Take out on a plate.

Gravy: In a cooking pot, add oil, cumin seeds, black cardamoms and bay leaves.

Allow to crackle and add onion paste and green chili.

Cook until the onion paste looks translucent.

Add ginger and garlic paste along with blended tomatoes. Cook until the water evaporates, and the oil leaves the masala.

Add salt, red chili powder, turmeric powder, cumin powder and coriander powder, Kashmiri red chili, whisked yogurt and tomato paste.

Allow to cook until the oil separates from the gravy.

Now add water to thin out the gravy to desired consistency.

Allow to come to a boil and add chicken pieces.

Cover and allow to cook on low flame for 15-20 minutes until the chicken pieces are cooked through.

Lastly add fresh cream and turn of the flame. Mix well.

Transfer to a serving bowl and garnish with some chopped green chilies, fresh coriander and fresh cream.

Enjoy with your favorite, naan, roti, paratha or rice.