• Add chicken pieces to a glass bowl. Rub the pieces under tap water to get rid of the bacteria. Drain and set aside. 
  

MARINATE CHICKEN

• Combine the rinsed chicken pieces with lemon juice, turmeric powder, degi mirch, and salt in a large whisking bowl. Toss to combine.
  
• Cover and refrigerate the chicken for at least 30 minutes.
  

COOK AROMATICS

• Heat ghee in a large pan over medium heat.
  
• Add the sliced onions and cook until caramelized, stirring in between to avoid burning.
  
• Add ginger-garlic paste and cook until the raw smell is gone. 
  
• Take this mixture off the flame, transfer it to a plate, and allow it to cool completely. 
  
• Add soaked almonds, cashews, and cooked onion mixture to a blender and blend until smooth.
  
• The onion-cashew mix should be smooth, not gritty in texture.
  

COOK THE BASE GRAVY

• Heat ghee in a large pan and add all the spices like whole black cardamom, bay leaves, cloves, black peppercorns, and green cardamom. Lightly sauté the whole spices in ghee to release their aroma and flavor.
  
• Add cumin seeds to the whole spices and as they start to crackle, stir in the ground onion paste. 
  
• Cook the gravy and whole spices in ghee until you see the ghee floating on top. 
  
• Once the gravy is cooked, and the ghee layer separates. Stir in coriander powder and garam masala powder.
  
• Add yogurt, Kasoori methi, degi mirch, and cook until everything is fully incorporated.
  
• Time to add marinated chicken to the gravy. Mix to combine.
  
• Pour in ¾ cup water to dilute the gravy.
  
• Turn down the heat to medium-low, cover the pan, and simmer the Mughlai Chicken curry for 10 minutes or until the chicken pieces are tender and cooked through.
  
• Finally, finish the Mughlai chicken curry with a swirl of cream, garnish with chopped cilantro leaves.
  
• Serve hot with rice or tandoori roti.