Step 1: Marinate the Chicken

In a large bowl, combine the chicken cubes with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix thoroughly to ensure all chicken pieces are coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 2: Cook the Marinated Chicken

Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 8-10 minutes, turning occasionally, until the chicken is lightly browned on all sides and cooked through. Remove the cooked chicken from the pan and set aside.

Step 3: Prepare the Gravy Base

In the same pan, add 1 tablespoon of unsalted butter and 1 tablespoon of vegetable oil. Once the butter has melted, add the finely chopped onion. Sauté the onion over medium heat for 5-7 minutes until it becomes translucent and soft, but not browned.

Step 4: Add Aromatics and Spices

Add 1 tablespoon of ginger-garlic paste to the pan and sauté for 1 minute until fragrant. Then, add red chili powder, coriander powder, cumin powder, and garam masala. Stir well and cook for 30 seconds until the spices are aromatic.

Step 5: Simmer the Gravy

Pour in the tomato puree and add the soaked cashews. Mix everything together. Add 1/2 cup of water, sugar, and salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 10-12 minutes. Cook until the tomatoes are well cooked and you see oil separating from the sides of the gravy.

Step 6: Blend and Strain the Gravy

Remove the pan from heat and let the gravy cool slightly. Transfer the gravy mixture to a blender and blend until completely smooth. For a silky texture, strain the blended gravy through a fine-mesh sieve back into the same pan, pressing down on any solids to extract all the liquid.

Step 7: Combine Chicken and Gravy

Place the pan with the strained gravy back on medium-low heat. Add the previously cooked chicken pieces to the gravy. Stir gently to combine and let it simmer for 5-7 minutes, allowing the chicken to absorb the flavors of the gravy.

Step 8: Finish with Cream and Butter

Stir in the remaining 1/4 cup of fresh cream, 1 tablespoon of unsalted butter, and the crushed Kasuri Methi. Cook for another 2-3 minutes, stirring gently, ensuring the gravy does not come to a rolling boil after adding the cream.

Step 9: Garnish and Serve

Taste and adjust seasoning if necessary. Garnish generously with fresh chopped coriander. Serve your delicious Butter Chicken hot with naan, roti, or steamed rice.

• Marinate chicken for at least 30 minutes for best flavor; overnight marination is even better.

• Adjust the amount of red chili powder to control the spice level according to your preference.

• For a richer gravy, add a handful of blanched almonds along with cashews before blending.

• Serve hot with naan, roti, or steamed basmati rice.

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

• Add a pinch of nutmeg powder to the gravy for an extra aromatic touch.

• For a smoky flavor, char the cooked chicken pieces slightly before adding them to the gravy.