Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 300g boneless chicken pieces with 1 tbsp ginger garlic paste, 1/2 tsp Kashmiri chilli powder, 1/4 tsp garam masala powder, 1/2 tsp salt, and 1 tbsp lemon juice. Mix well to ensure all chicken pieces are coated. Cover the bowl and let it rest for 30 minutes.

2. 2.Prepare the Gravy Base

   Heat 1 tbsp oil and 1/2 tsp butter in a pan. Add 2 medium-sized chopped onions and fry until they turn soft. Then add 1 tsp ginger garlic paste, 2 medium-sized chopped tomatoes, 1 chopped green chili, 1 tsp coriander powder, 1/2 tsp cumin powder, 8-10 cashew nuts, 1/2 tsp salt, and 1/2 tsp sugar. Mix all ingredients well. Add 1/2 cup of water, mix again, cover the pan, and cook for 2 minutes until the masala is well combined and slightly softened. Allow the mixture to cool down completely.

3. 3.Blend the Gravy Base

   Transfer the cooled masala mixture into a mixing jar and blend it into a smooth paste. Ensure there are no lumps.

4. 4.Fry the Marinated Chicken

   In the same pan, add 1 tbsp oil. Once hot, add the marinated chicken pieces. Fry the chicken for 5 minutes on medium flame until it's lightly browned and partially cooked. Take the fried chicken out of the pan and keep it aside.

5. 5.Cook the Gravy

   In the same pan, add 1/2 tbsp butter. Once melted, add 1/2 tsp Kashmiri chilli powder and mix well. This step is crucial for the lovely bright color of the butter chicken. Immediately add the blended masala paste and mix thoroughly. Add 1 cup of water and mix well. Bring the gravy to a boil.

6. 6.Combine Chicken and Gravy

   Once the gravy starts boiling, add the fried chicken pieces to the pan. Mix the chicken well with the gravy, ensuring each piece is coated.

7. 7.Simmer and Finish

   Cover the pan and cook on low flame for 10 minutes, allowing the chicken to cook through and absorb the flavors. After 10 minutes, add 1/4 tsp garam masala powder, 1/4 cup fresh cream, and 1 tbsp crushed kasuri methi. Optionally, sprinkle some chopped coriander leaves. Mix everything well. Cover and cook for another 2 minutes on low flame.

8. 8.Serve

   Your delicious creamy Butter Chicken is now ready to serve. Garnish with a swirl of fresh cream and chopped coriander leaves. It goes well with Tandoori Roti, Naan, Kulcha, or Rice.