Butter Chicken – Creamy & Rich Indian Chicken Curry

Step 1: Marinate the chicken

In a large bowl, add 2 tbsp lemon juice and 1 tsp salt. Add 900g boneless chicken (small pieces). Mix well and let it rest for 20 minutes. This step helps tenderize the chicken and removes any raw smell. After 20 minutes, add 240g (1 cup) thick yogurt, 2 tbsp ginger garlic paste, 1 tsp red chili powder, 1 tsp garam masala, 1 1/2 tbsp kashmiri red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric powder. Mix thoroughly so every piece is well coated. Add 2 tbsp oil and mix again. Cover and marinate for at least 4 hours (overnight for best results). This step builds the core flavor of the dish.

Step 2: Prepare the gravy base

In a separate pan, add 2 tbsp butter and 2 tbsp oil. Add 1 tsp cumin seeds (zeera), 3-4 green cardamom, a small cinnamon stick, 2 cloves, 1/2 tsp black pepper corn, and 1 bay leaf. Sauté for 30-40 seconds until aromatic. Add 1 tbsp garlic paste and 1 tbsp ginger paste. Cook for 1-2 minutes until fragrant. Add 3-4 green chillies and 2 medium size chopped onions. Cook on medium heat for 8-10 minutes, stirring occasionally, until the onions turn light golden and the raw smell disappears. Add 1/3 cup cashew nuts, 5 roughly peeled and chopped tomatoes, and 1 tbsp tomato paste. Add 2 tsp Kashmiri Red chilli powder, 1 tsp dried Fenugreek leaves (Kasuri methi), 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tbsp sugar, salt to taste, and 1 tsp cumin powder. Mix well and cook on medium heat for 15-20 minutes, stirring occasionally to prevent sticking, until oil separates, color deepens, and raw smell is gone. Add a small handful of coriander stems and roots. Cook for 5-7 minutes until the gravy thickens and becomes rich. Turn off the heat and let the mixture cool slightly.

Step 3: Blend and strain the gravy

Transfer the cooled mixture to a blender and grind into a smooth paste. Strain the gravy through a fine sieve into a bowl, pressing down to extract all liquid and discard solids.

Step 4: Cook the chicken

Heat a pan on high heat and add a little oil. Place the marinated chicken pieces in the pan. Cook for 3-4 minutes on each side until slightly charred and cooked through. Do not overcook, the chicken should remain juicy. Remove and set aside.

Step 5: Combine and finish

Add the strained gravy back to the pan. Add a little hot water (about 100-150 ml) to adjust consistency. Add 1 to 2 tbsp butter and 3/4 cup fresh cream (adjust according to how creamy you prefer). Add the cooked chicken. Cover and cook the chicken on medium heat for 8-10 minutes until fully cooked. Top with garam masala and dried fenugreek leaves. Turn off the heat.

Step 6: Serve

Serve hot. Drizzle with cream on top and garnish with dried fenugreek leaves and fresh chopped coriander.

• Marinating the chicken for at least 4 hours or overnight is crucial for tenderization and deep flavor.

• Ensure the gravy mixture is cooled slightly before blending to prevent steam buildup and ensure a smooth consistency.

• Straining the gravy through a fine sieve results in a silky, restaurant-quality texture.

• Do not overcook the chicken during the initial searing; it should remain juicy.

• Adjust the amount of fresh cream to achieve your preferred level of creaminess.

• For a spicier version, increase the amount of red chili powder or add more green chilies.

• To make it vegetarian, substitute chicken with paneer (Indian cottage cheese) or mixed vegetables.

• For a smoky flavor, char the cooked chicken pieces slightly under a broiler or on a grill before adding to the gravy.