1 In a large bowl, whisk the yogurt with grated ginger, minced garlic, turmeric, ground coriander, ground cumin, and a pinch of salt. Add the chicken pieces, coat well, and marinate for at least 30 minutes (or up to 4 hours in the fridge).

2 Heat 1 tbsp oil in a heavy skillet or Dutch oven over medium heat. Add sliced onions and sauté until golden brown and caramelized, about 15–18 minutes. Remove half the onions to a plate for garnish and keep the rest in the pan.

3 Add ghee (or butter) and remaining oil to the pan with the onions. Stir in crushed cardamom and the cinnamon stick, cooking 1 minute until fragrant.

4 Add the marinated chicken (shake off excess marinade) to the pan and brown on all sides for 6–8 minutes over medium-high heat.

5 Stir in tomato paste and cook 1–2 minutes, then pour in chicken stock (or water) and bring to a gentle simmer. Cover and cook for 20–25 minutes until the chicken is cooked through and tender.

6 Reduce heat to low. Remove the cinnamon stick and cardamom shells. Whisk the heavy cream into the pan and simmer gently for 3–5 minutes to thicken the gravy. Adjust salt and pepper to taste.

7 Finish with lemon juice for brightness and fold in the reserved caramelized onions. If you prefer a smoother gravy, gently mash a few pieces or use an immersion blender for a few seconds (optional).

8 Garnish with chopped fresh cilantro and an extra drizzle of cream if desired. Serve hot with steamed basmati rice, naan, or flatbread.