Step-by-Step Instructions

1. 1.Prepare and Marinate Chicken

   Wash the chicken thoroughly with vinegar. In a large bowl, add the washed chicken, red chili powder, food color, salt, ginger-garlic paste, and yogurt. Mix well to coat all chicken pieces. Squeeze in lemon juice and mix again. Cover the bowl and let it marinate for 3-4 hours (or overnight) in the refrigerator.

2. 2.Prepare Gravy Base

   Heat oil in a large pot. Add 2 tablespoons of butter and let it melt. Add the sliced onions and sauté until they turn translucent and light golden brown, about 5-7 minutes. Add the chopped tomatoes, whole garam masala (peppercorns, cloves, cardamom, cinnamon stick), cashews, ginger-garlic paste, salt, red chili powder, and turmeric powder. Mix well and cook until the tomatoes soften and the mixture is well combined, about 10-12 minutes.

3. 3.Blend the Gravy Base

   Allow the cooked gravy base mixture to cool slightly. Transfer it to a blender and blend until a smooth paste is formed. Set aside.

4. 4.Fry the Marinated Chicken

   Heat about 1 cup of oil in a separate pan for frying. Once hot, carefully add the marinated chicken pieces in batches. Fry the chicken until it is golden brown and crispy on all sides, ensuring it is cooked through. Remove the fried chicken and set aside.

5. 5.Combine Gravy and Chicken

   In the same large pot used for the gravy base (or a clean one), heat a little oil if needed. Add the blended gravy paste and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate. Pour in the Amul cream and mix well. Add the fried chicken pieces to the gravy. Cover and simmer for 10-15 minutes on low heat, allowing the chicken to absorb the flavors.

6. 6.Finish with Kasuri Methi and Butter

   Uncover the pot and add kasuri methi. Stir well. Add 2 tablespoons of butter on top and let it melt into the gravy.

7. 7.Smoke the Butter Chicken

   Place a small, heatproof bowl in the center of the butter chicken. Place a hot, burning piece of charcoal in the bowl. Drizzle 1 teaspoon of butter over the hot charcoal to create smoke. Immediately cover the pot with a lid to trap the smoke and infuse the butter chicken with a smoky flavor for 5-7 minutes. Remove the charcoal bowl before serving.