In a large bowl, combine chicken with ginger-garlic paste, salt, black pepper, and lemon juice. Mix well and let it marinate for at least 30 minutes. Set aside.

Dry roast mace, cloves, green cardamom, nutmeg, dry red chillies, coriander seeds, fennel seeds, cumin seeds, almonds, and cashews on low to medium heat for 2-3 minutes, until fragrant.

Let them cool, then grind into a fine powder. Keep aside.

Heat oil in a kadhai or a deep pan. Add bay leaves and cinnamon; let them sizzle.

Add onion paste and cook until the moisture evaporates and the oil starts to separate.

Add ginger-garlic paste and sauté until the raw smell fades.

Add the marinated chicken and cook on high flame until it changes colour.

Add whisked yogurt, the prepared spice mix, and salt. Stir continuously to prevent curdling.

Pour in hot water, mix well, cover, and cook until the chicken becomes soft and tender. Do not reduce the gravy too much as it will thicken after cooling.

Add coriander leaves, slit green chillies, kasuri methi, and cream. Stir gently, cover, and simmer for 3–4 minutes.

Serve hot with butter roti, naan, lachha paratha, jeera rice, or steamed rice.