Cut chicken thighs into long strips.
Marinate the chicken strips with ½ tsp salt, 1 tsp turmeric and 1 tbsp lemon juice – 1 hour before cooking.
Prepare the onions for cooking, ideally blend into a smooth paste or finely grate.
Using a suitable cooking pot add 1 tbsp oil, allow to heat up. Add the chicken and allow to sauté on medium heat until the chicken is 90% cooked. Gently stir during this process.
Remove the cooked chicken and place onto a plate for later use.
Using the same pot, add 3 tbsp oil and allow to heat up. Add the cumin seeds and ½ tsp of kasthuri methi, allow these to sauté in the oil for 1 min, thereafter, add the prepared onions. We need to cook the onions until translucent – around 5 mins.
Next stage is to add the ginger/garlic paste and minced green chillies. Allow these to cook for 1 min.
You are now ready to add all the spices: paprika, black pepper, karahi spice, Kashmiri chilli powder, ½ tsp turmeric and 1 tbsp water. Allow these spices to sauté for 1 min stirring continuously.
Tomatoes are next, add the puree and the pulp along with 150ml water, allow this to cook on a low to medium heat until the oil starts to separate.
Add the cooked chicken and stir to ensure all the chicken is mixed into the base sauce.
Allow this to cook for around 5 mins or until the oil separates.
Add the kasuri methi & chopped coriander (leave a little aside for final garnish)
Finaly add the cream and allow to cook for 2 mins.
Garnish with remaining coriander, garam masala and freshly sliced green chillies (optional)