Clean 1 kg of chicken thoroughly by rubbing with salt and fresh lemon juice. Rinse and drain all water completely.

Transfer the chicken pieces to a mixing bowl and add salt, red chilli powder, coriander powder, cumin powder, and thick curd.

Mix thoroughly, coating all chicken pieces evenly. Cover and rest the marinated chicken for at least 1 hour in the refrigerator or outside if not refrigerated.

In a small bowl, soak cashew nuts and poppy seeds in water for 30 minutes. This will give the curry a rich and creamy texture later.

In a heavy-bottomed kadai or deep pan, heat oil and butter.

Once the butter melts, add freshly ground ginger-garlic paste and sauté until the raw smell disappears.

Add the marinated chicken pieces and deep fry on medium flame, stirring occasionally until all the moisture evaporates and oil separates from the chicken. Remove and set aside the cooked chicken.

In the same kadai, heat oil and temper with cumin seeds.

Add cashews and fry until golden.

Add finely chopped onions and sauté until golden brown.

Meanwhile, prepare the paste by blending tomatoes, soaked cashew nuts and poppy seeds (with water), mint leaves, and fresh coriander leaves into a smooth paste.

Add this masala paste to the kadai and sauté well until oil oozes out and the raw smell vanishes.

Add the previously fried chicken pieces into the thick masala.

Sprinkle chicken masala powder or garam masala and mix well.

Fry on medium flame for 5–7 minutes.

Add curry leaves and slit green chillies, then fry on high flame for 2 minutes to get that perfect restaurant-style finish.

Turn off the stove and garnish with finely chopped coriander leaves.

Serve hot with steamed rice, biryani, pulao, chapati, roti, or naan.