In a bowl, add the chicken, kashmiri red chili powder, salt and lemon juice. Mix everything well and then leave the chicken to marinate until needed.
Put a pan on medium heat. Add 1 Tbsp of ghee (reserve remaining 1 Tbsp ghee for later). Once the ghee has melted, add the cardamom pods and mace (lightly crush the mace with hands to release the flavor better). Sauté for 2 minutes.
Add the onion, ginger and green chili. Sauté for 2-3 minutes, until onion starts to turn brown on the edges.
Add the canned tomatoes, coriander powder and salt. Turn the heat to low and sauté for 5-7 minutes (stirring frequently), until all the excess liquid has evaporated and the sauce turns darker. Then take off from heat and let the sauce cool off slightly.
Once the sauce has cooled down, transfer to a blender and add the water. Blend until a smooth mixture is formed. Keep aside.
Clean the pan and put it back on medium high heat. Add the remaining 1 Tbsp of ghee. Once the ghee has melted and the pan has heated up, add the marinated chicken and spread it all over the pan.
Let the chicken cook on medium high for 3-4 minutes without moving it. Once the chicken develops golden brown spots, flip and repeat on the other side. Make sure not to overcook the chicken to avoid a dry and rubbery texture.
Once the chicken is cooked, add the blended mixture to the pan and give a quick mix.
Add the sugar, cream and kasuri methi and mix to combine. Let it cook on low heat for a further 2-3 minutes. If you want to adjust the consistency of the sauce you can do it at this point by either adding some water to thin it down or cooking it a little longer to thicken it up. Turn off heat and transfer to a serving dish/bowl.
Garnish with cream (or beaten yogurt) and kasuri methi. Serve with naan or basmati rice.
