Step 1: Marinate the Chicken

Place 500g of chicken breast (cut into thin slices) in a bowl. Add 1 teaspoon ginger paste, 0.5 tablespoon garlic paste, 0.25 cup thick yogurt, 1 tablespoon Kashmiri chili powder, 0.5 teaspoon cumin powder, 0.5 tablespoon coriander powder, 0.25 teaspoon turmeric powder, 0.5 teaspoon garam masala, 1 teaspoon amchur powder, 1 tablespoon lemon juice, 0.5 tablespoon oil, and salt to taste. Mix thoroughly until all chicken pieces are well coated. Allow to marinate for at least 30 minutes.

Step 2: Prepare the Sauce Base

In a heavy-bottomed heated pot, add 2 tablespoons butter and 2 tablespoons oil. Once the butter is melted, toss in 3 dried Kashmiri chilies and sauté briefly. Add 1 large finely sliced onion and sauté until it turns translucent (approx. 5-7 minutes).

Step 3: Cook Aromatics and Spices for Sauce

Add 0.5 tablespoon ginger paste and 1 tablespoon garlic paste to the pot. Continue sautéing until the ginger and garlic lose their raw flavor and the onions turn a light golden color (approx. 3-5 minutes). Add 2 tablespoons Kashmiri chili powder, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 0.5 teaspoon turmeric powder, and 1 teaspoon garam masala. Sauté the spices for a short while (approx. 1-2 minutes).

Step 4: Simmer Tomatoes and Cashews

Add 6-7 coarsely chopped tomatoes (approx. 500g), 30 cashews (approx. 50g), 1 tablespoon lemon juice, 1 tablespoon sugar, and salt to taste (approx. 1 teaspoon). Mix well. Pour in 0.25 cup of water. Cover the pot and allow it to cook until the tomatoes are very soft and all the flavors have blended together (approx. 12 minutes), stirring occasionally.

Step 5: Cook the Marinated Chicken

While the sauce mixture is cooling, cook the chicken. To a heated skillet on medium heat, add 0.5 tablespoon butter and 2 tablespoons oil. Once the butter melts and blends with the oil, add the marinated chicken pieces in two batches to avoid overcrowding the pan. Cook each batch for about 5 minutes per side, or until cooked through and lightly browned (total approx. 10 minutes per batch). Remove the cooked chicken pieces and set aside.

Step 6: Blend and Strain the Sauce

Once the sauce mixture has cooled, transfer it to a blender. Blend until smooth. If needed, add water (approx. 2 cups total was added in the video) to achieve a fine consistency. Lower the heat in the pot where the sauce was cooked. To get a silky smooth sauce, pass the blended mixture through a sieve into the pot, pressing down to extract all the liquid. Discard any solids left in the sieve. Add about 1 cup of water to the blender jar, swirl it around to collect any remaining sauce, and add it to the strained sauce in the pot.

Step 7: Combine and Finish the Butter Chicken

Give the strained sauce a quick stir and allow it to simmer. Cut the cooked chicken into smaller pieces. Add the cut chicken to the simmering sauce. Stir well. Add 1 teaspoon Kasoori Methi (crushed between your palms) and 1 teaspoon garam masala. Mix thoroughly. Taste and adjust seasonings with salt and sugar as needed. To finish, toss in 1 tablespoon of butter and 0.25 cup of fresh cream. Stir until the butter melts and the cream is well incorporated. Just before taking it off the heat, add some finely chopped cilantro/coriander. Give it a final mix.

Step 8: Serve

Ladle generous spoonfuls of the butter chicken into a traditional serving bowl. Drizzle with fresh cream and garnish with finely chopped coriander. Serve hot with naan or rice.

• Use ripe, red, and slightly soft tomatoes for the best flavor and texture in the sauce.

• Do not overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure even browning.

• Pass the blended sauce through a sieve for a silky smooth, restaurant-quality consistency.

• You can use chicken thighs instead of chicken breasts for a richer flavor.

• Instead of pan-frying, the tandoori chicken can be grilled in an oven or on a barbecue for a smoky flavor.