Step-by-Step Instructions

1. 1.Marinate Chicken (Initial)

   To the chicken pieces, add 1 tbsp vinegar, 1 tbsp lemon juice, 2 tbsp ginger-garlic paste, 1 tsp salt, 1/2 tsp Kashmiri red chili powder (for color), 1 tbsp red chili powder, 1 tsp garam masala powder, 1 tsp black pepper powder, 1 tsp chili flakes, and 1 tbsp tandoori chicken masala. Mix all ingredients thoroughly. Then, add 2 tbsp of melted butter and mix again. Marinate the chicken in the refrigerator for 3 to 6 hours.

2. 2.Smoke the Chicken

   Place a small metal bowl in the center of the marinated chicken. Put a hot, glowing coal into the bowl. Pour a spoonful of melted butter over the hot coal to create smoke. Immediately cover the chicken bowl tightly with a lid to infuse the smoky flavor. Let it sit for 10-15 minutes.

3. 3.Marinate Chicken (Second Stage)

   After the smoking process, add 1/2 cup of hung curd and 1/4 cup of fresh cream to the chicken. Mix well to combine. Marinate for another 10-15 minutes before proceeding to cook.

4. 4.Fry Chicken Pieces

   Heat oil in a pan. Once the oil is hot, carefully place the marinated chicken pieces into the pan. Fry the chicken until it turns golden brown and is cooked through, turning the pieces occasionally to ensure even cooking.

5. 5.Prepare Gravy Base (Sauté)

   In a separate kadhai, melt 2 tbsp of butter. Add 4-5 cloves, a 1-inch cinnamon stick, 1 bay leaf, and 2-3 dry red chilies. Sauté for a few seconds until fragrant. Add 8-10 peeled garlic cloves and 2 medium roughly chopped onions. Sauté until the onions become translucent. Next, add 1/4 cup of cashew nuts and sauté for 1-2 minutes. Then, add 3 medium roughly chopped tomatoes and 3 green chilies. Sauté for another 1-2 minutes until the tomatoes soften. Finally, add 1 tsp of garam masala powder and mix well. Remove from heat and let the mixture cool down completely.

6. 6.Blend Gravy Base

   Transfer the cooled sautéed mixture to a blender. Add about 1/2 cup of water. Blend until you achieve a smooth and consistent puree.

7. 7.Cook the Gravy

   In the same kadhai (or a clean one), melt 2 tbsp of butter. Add 1 tbsp of Kashmiri red chili powder to the butter and sauté for a few seconds to release its vibrant color. Pour the blended puree into the kadhai. Cook the puree for 5-7 minutes, stirring occasionally, until it thickens and the oil begins to separate from the mixture.

8. 8.Combine Chicken and Gravy

   Add 1 tbsp of crushed kasuri methi to the cooked gravy. Introduce the fried chicken pieces into the gravy. Mix everything thoroughly, ensuring each chicken piece is well coated with the rich gravy. Add salt to taste. Simmer the butter chicken for 5-10 minutes to allow the flavors to meld beautifully.

9. 9.Final Touches and Serve

   Garnish the butter chicken with 2 tbsp of fresh cream and 1 tbsp of chopped cilantro. For a final rich touch, pour 1 tbsp of hot oil or melted butter over the butter chicken just before serving. Serve hot with naan, roti, tandoori roti, rumali roti, or basmati rice.