Butter Chicken

Step 1: Marinate the Chicken

Add 500 gms of boneless chicken to a bowl. Add 1 tbsp ginger garlic paste, 2 tbsp hung curd, juice of 1 lemon, 1 tbsp Kashmiri chilli powder, 1 tsp garam masala, and 1 tsp salt. Mix well until the chicken is evenly coated with the marinade. Marinate for 30 minutes.

Step 2: Prepare the Masala Base

Heat 2 tbsp butter and 2 tbsp oil in a pan. Add 3 medium sliced onions and salt to taste. Sauté until the onions turn translucent (approximately 2-3 minutes). Add 10 garlic pods, 1 inch ginger, and 4 Kashmiri red chillies. Sauté for 2-3 minutes. Add 15-20 cashew nuts and sauté for 1 minute. Add 3 large chopped tomatoes and sauté for 1 minute. Add 2 tsp garam masala, 2 tsp cumin powder, and 1 tsp coriander powder. Sauté for 1 minute. Add 1/4 cup water and mix well. Cover and cook until the tomatoes turn soft (approximately 5-7 minutes). Allow the mixture to cool completely.

Step 3: Blend the Masala Paste

Transfer the cooled masala mixture to a blender. Add water as required and blend to a smooth paste.

Step 4: Fry the Chicken

Heat 2 tbsp oil in a pan. Add the marinated chicken pieces. Fry the chicken for 12-15 minutes until cooked through and slightly browned. Keep the fried chicken aside.

Step 5: Assemble the Gravy

In the same pan, on low flame, add 2 tbsp butter. Add 2 tsp Kashmiri chilli powder and mix well. Add the ground masala paste and give it a good mix. Add the fried chicken pieces. Add 1/2 cup fresh cream and mix well until combined. Cover and simmer for 12-15 minutes until the gravy thickens and oil separates. Add 1 tsp crushed Kasuri Methi and garnish with coriander leaves. Mix well and serve hot.

• Marinating the chicken for a longer duration (e.g., overnight) can enhance its flavor and tenderness.

• Ensure the masala paste is blended very smoothly to achieve a silky, restaurant-style gravy texture.

• Adjust the amount of Kashmiri chilli powder to control the spice level and color according to your preference.

• For a vegetarian option, replace chicken with paneer (Indian cottage cheese) or tofu.

• Add a pinch of sugar or honey to balance the tanginess of the tomatoes in the gravy.

• Garnish with fresh ginger juliennes or a swirl of extra cream for an enhanced presentation and taste.