1️⃣ Mix 500g boneless chicken with spices (salt, red chili powder, black pepper, turmeric, garam masala), 1 teaspoon minced garlic, 1 teaspoon minced ginger, 2 tablespoons fresh lemon juice, and 1 cup Greek yogurt. Marinate the chicken and refrigerate for at least half an hour.

2️⃣ After marinating, place the chicken on a grill rack and grill in a preheated oven. Since the chicken will be cooked further in the sauce, ensure it does not overcook.

3️⃣ In a pot, melt the butter and sauté bay leaf, cinnamon stick, cardamom, and cloves. Then add 1 cup tomato puree, ½ tablespoon tomato paste, 1 teaspoon minced garlic, 1 teaspoon minced ginger, and 2 tablespoons garam masala. Cook until the tomato reduces slightly.

4️⃣ Stir in 1 cup ground peanuts and continue to sauté. Then add 1 cup of water and cover the pot, allowing the sauce to thicken and become smooth.

5️⃣ Add 100g of cream to the sauce and mix well. Add the grilled chicken to the sauce, season with salt and black pepper, cover, and cook for about 15 minutes until the chicken is flavorful.

6️⃣ Garnish the dish with chopped cilantro and cream. Serve with Naan bread or rice.