Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 500 gms boneless chicken, 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. Marinate for 30 minutes.

2. 2.Prepare the Gravy Base

   In a pan, heat 2 tbsp butter and 2 tbsp oil. Add 3 medium sliced onions and salt to taste. Sauté until the onion turns translucent. Add 10 pods of garlic, 1 inch ginger, 4 Kashmiri red chillies, and 15-20 cashew nuts. Sauté for 2-3 minutes. Add 3 large sliced 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, cover the pan, and cook until the tomatoes turn soft. Allow the mixture to cool completely.

3. 3.Blend the Gravy Base

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

4. 4.Cook the Chicken

   In the same pan, heat 2 tbsp oil. Add the marinated chicken pieces and cook for 12-15 minutes until the chicken is lightly browned and cooked through. Remove the chicken from the pan and keep it aside.

5. 5.Assemble the Butter Chicken

   In the same pan, on a low flame, add 2 tbsp butter. Add 2 tsp Kashmiri chilli powder and mix well until the powder is incorporated into the butter. Add the ground masala paste to the pan and mix well. Add the fried chicken pieces to the gravy. Stir in 1/2 cup fresh cream and mix well. Cover the pan and simmer for 12-15 minutes. Finally, add 1 tsp crushed kasuri methi and garnish with coriander leaves. Mix well and serve hot.