Pat your chicken pieces completely dry with paper towels—this is crucial because moisture prevents proper marinating. Place the dried chicken in a large mixing bowl and immediately add the lemon juice, Kashmiri chili powder, and salt. Toss thoroughly for about one minute—you're breaking down the protein structure and allowing the salt to start tenderizing the meat. Now add your yogurt, kasuri methi, oil, turmeric, ginger-garlic paste, coriander powder, cumin powder, and garam masala. Mix with your hands for maximum contact between marinade and chicken—this is faster than a spoon and helps every piece get evenly coated. Cover the bowl with plastic wrap and set it aside for at least 30 minutes. I typically prep this first thing on Sunday morning, let it sit while I drink my coffee, then move to the next step.

While your chicken marinates, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add your sliced onions and sauté for 7-8 minutes until they're deeply golden and caramelized. This step is often skipped in quick recipes, but I include it because it reduces the acidity that raw onions add to tomatoes—your curry will taste more balanced and less sharp, especially by day four when you're reheating it. Transfer your caramelized onions to a small bowl and let them cool completely. This takes about 5 minutes and you can use this time to prep your cashews.

While your onions cool, pour hot water over your raw cashews in a small bowl and let them soak. After exactly 10 minutes, drain them completely and add them to your blender with the fresh tomatoes, cooled caramelized onions, fresh ginger-garlic paste, and green chilies if using. Blend on high until completely smooth—this should take about 90 seconds. If your blender is struggling, add a bit more water, one tablespoon at a time. The resulting sauce should be silky and pourable, like heavy cream. Pour it through a fine-mesh strainer if you prefer an ultra-smooth texture, though this step is optional. This sauce base is the foundation of everything, so take your time here—a smooth base creates a silky final curry.

Heat 1½ tablespoons of butter in your largest Dutch oven or heavy-bottomed pot over medium heat. Once melted and foaming, add your cinnamon stick, green cardamom pods, and whole cloves if using. Toast these whole spices for exactly 60 seconds—you'll smell the transformation immediately. This is when the aromatics wake up and release their essential oils. Now add your marinated chicken directly to the pot, working in batches if needed to avoid crowding. Let the chicken sit undisturbed for 2-3 minutes on each side before stirring—this creates a light sear that locks in flavor. You're not trying to cook the chicken through; you just want a light golden exterior. This should take about 5-6 minutes total.

Pour your smooth cashew-tomato sauce directly over the chicken and stir gently to combine. Add the Kashmiri chili powder, garam masala, coriander powder, cumin powder, salt, sugar, and dried fenugreek leaves. Stir thoroughly to distribute all spices evenly—uneven seasoning is the enemy of good meal prep. Add your hot water and bring the mixture to a gentle simmer over medium heat. Simmer uncovered for 12-15 minutes, stirring occasionally. The curry should reduce slightly and the flavors should meld together. You'll notice the oil beginning to separate slightly on top—this is exactly what you want. It means the cream is emulsifying beautifully with the tomato base. Taste and adjust your seasonings at this point. Is it salty enough? Spicy enough? This is your chance to customize before you portion for the week. Remember, the curry will concentrate slightly as it cools and sits throughout the week, so season conservatively here.

Remove your pot from the heat and stir in ⅓ cup of heavy cream. Add the remaining 1½ tablespoons of butter and stir until it's completely melted and incorporated. The curry should look silky and luxurious at this point—that's your signal that it's done. Remove the cinnamon stick, cardamom pods, and cloves if you used them. Pour the curry into a shallow pan or large bowl to cool to room temperature—this takes about 15-20 minutes. Do not skip the cooling step; hot curry will create condensation in your storage containers, which accelerates bacterial growth and reduces shelf life.