Clean and wash the chicken pieces.

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

Marinate the chicken for at least 30 minutes.

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

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

Add onion and cook until translucent.

Add tomatoes and cook for about two minutes.

Add cashews and toss for a minute.

Allow the onion tomato masala to cool down.

Grind onion, tomato, and cashew into a fine paste.

Heat butter in a kadai/wok.

Add cloves, cinnamon powder, and cardamom powder and saute until aroma comes out.

Add cumin powder and coriander powder and combine them well.

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

Crush kasuri methi and add to the tikka masala gravy.

Add the marinated chicken pieces, salt, and cream.

Toss the chicken tikka masala well to combine.

Simmer the chicken tikka masala for about 5 minutes. Add water if needed to adjust consistency.

Switch off heat and garnish with coriander leaves.

Serve hot.