Clean and wash the chicken pieces thoroughly.

In a mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric powder, ginger, garlic, chili powder, kasuri methi, and salt.

Add the chicken to the marinade and ensure it is well coated.

Allow the chicken to marinate for at least 30 minutes.

In a pan, add a teaspoon of oil and cook the marinated chicken pieces until cooked through, about 8 minutes. Ensure the chicken remains juicy and tender.

Set the cooked chicken aside.

Heat a teaspoon of oil in a pan over medium heat.

Add the chopped onion and cook until translucent.

Add the chopped tomatoes and cook for about two minutes.

Add the cashew nuts and toss for a minute.

Allow the onion-tomato masala to cool slightly.

Grind the cooled onion, tomato, and cashew mixture into a fine paste.

Heat a kadai/wok with a tablespoon of butter.

Once the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until fragrant.

Add cumin powder and coriander powder and combine well.

Add the onion-tomato-cashew puree to the pan, combine well, and saute for a few minutes.

Crush kasuri methi with your hand and add it to the tikka masala gravy.

Add the cooked chicken pieces, required amount of salt, and fresh cream.

Toss the chicken tikka masala well to combine.

Simmer the chicken tikka masala for about 5 minutes.

If the tikka masala is too thick, add water to adjust the consistency.

Switch off the heat and garnish with coriander leaves.

Serve hot with rice or naan.