Step-by-Step Instructions

1. 1.Prepare Chicken Marinade

   In a clean bowl, add 500 grams of cubed boneless chicken. Add 1 teaspoon of salt, 1 tablespoon of red chilli powder, and 1 tablespoon of lemon juice. Mix thoroughly with gloved hands until the chicken pieces are evenly coated with the spices.

2. 2.Add Remaining Marinade Ingredients

   To the chicken, add 1 teaspoon each of coriander powder, cumin powder, and garam masala. Follow with 1 tablespoon of ginger & garlic paste, 1 tablespoon of oil, and 2 tablespoons of Greek yogurt. Mix all ingredients thoroughly until every chicken piece is well coated with the marinade.

3. 3.Marinate Chicken

   Cover the bowl with cling film and refrigerate the marinated chicken for at least 30 minutes to allow the flavors to meld and the chicken to tenderize.

4. 4.Prepare Gravy Base - Sauté Whole Spices

   In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 small cinnamon stick, 3-4 green cardamom pods, 3-4 cloves, and 1 bay leaf. Sauté for about 30 seconds until the spices become fragrant.

5. 5.Add Aromatics to Gravy

   Add 1 tablespoon of chopped green chillies and 1 tablespoon of ginger & garlic paste to the pot. Sauté for 1-2 minutes, stirring continuously, until the raw smell of ginger and garlic disappears.

6. 6.Add Dry Spices to Gravy

   Stir in 1 tablespoon of red chilli powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder. Sauté for 1 minute, stirring constantly to toast the spices without burning them.

7. 7.Incorporate Tomato Puree

   Strain 2 cups of pureed tomatoes directly into the pot to ensure a smooth gravy. Stir well to combine the tomato puree with the sautéed spices.

8. 8.Simmer Tomato Base

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 8-10 minutes, or until the sauce thickens and you see oil separating from the sides. Stir occasionally to prevent sticking.

9. 9.Add Cashew Cream

   Stir in 1/2 cup of cashew cream (prepared by soaking cashews and blending them with a little water) into the simmering tomato base. Mix thoroughly until the gravy is smooth and creamy.

10. 10.Adjust Gravy Consistency

    Add 1/2 cup of hot water to the gravy to achieve your desired consistency. Stir well and bring the gravy to a gentle simmer.

11. 11.Cook Marinated Chicken

    While the gravy simmers, heat 1 tablespoon of oil in a separate pan (preferably cast iron) over medium-high heat. Carefully place the marinated chicken pieces in a single layer in the hot pan.

12. 12.Sear Chicken Pieces

    Cook the chicken for 3-4 minutes per side, turning occasionally, until all sides are nicely browned and slightly charred. Ensure the chicken is cooked through.

13. 13.Combine Chicken and Gravy

    Add the pan-fried chicken pieces to the simmering gravy in the pot. Stir gently to ensure the chicken is fully coated with the rich sauce.

14. 14.Season and Add Fenugreek & Garam Masala

    Add 1 teaspoon of salt and 1 teaspoon of sugar to the gravy. Stir in 1 tablespoon of dried fenugreek leaves (Kasuri Methi) and 1 teaspoon of garam masala. Mix everything well to incorporate the flavors.

15. 15.Final Cream and Garnish

    Stir in 1/4 cup of fresh cream. Garnish generously with chopped coriander leaves. Serve your delicious Butter Chicken hot with naan, rice, or roti.