Wash and clean chicken pieces.

Marinate chicken with salt and lemon juice; refrigerate for at least 15 minutes.

Heat ghee or oil in a non-stick pan.

Add bay leaf, cloves, carom seeds, cardamom pods, black cardamoms, cinnamon, peppercorns, and star anise; wait until they crackle.

Add finely chopped onions and stir until golden brown.

Add green chilies, minced ginger, and pounded garlic; sauté until oil separates.

Add chopped or pureed tomatoes and season with turmeric, coriander powder, red chili powder, and garam masala.

Simmer and cover the pan for 3-4 minutes.

Remove the lid and stir until the onion-tomato mixture softens and thickens into a bhuna paste.

Add chicken pieces and sauté well with the bhuna mixture.

Add 2 cups of water, cover, and simmer until the chicken is cooked through.

Once the chicken is tender and the bhuna masala has thickened, add crushed kasuri methi and cashew paste (optional).

Mix well, cover, and cook for another 5-6 minutes.

Garnish with finely chopped coriander leaves.

Serve Bhuna Murgh with Garlic Naan.