Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine the thin slices of chicken breast with 1 tsp ginger paste, 0.5 tbsp garlic paste, 0.25 cup thick yogurt, 1 tbsp Kashmiri chili powder, 0.5 tsp cumin powder, 0.5 tbsp coriander powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, 1 tsp amchur powder, 1 tbsp lemon juice, 0.5 tbsp oil, and salt to taste. Mix thoroughly, ensuring all chicken pieces are well coated. Allow to marinate for at least 30 minutes.

2. 2.Sauté Aromatics for Sauce Base

   In a heavy-bottomed pan, melt 2 tbsp butter and 2 tbsp oil over medium heat. Add 3 whole dried Kashmiri chilies and sauté briefly. Then, add 1 large finely sliced onion and sauté until it turns translucent.

3. 3.Add Ginger, Garlic, and Spices to Onions

   To the translucent onions, add 0.5 tbsp ginger paste and 1 tbsp garlic paste. Continue sautéing until the raw flavor of ginger and garlic dissipates and the onions achieve a light golden color. Stir in 2 tbsp Kashmiri chili powder, 2 tsp cumin powder, 2 tsp coriander powder, 0.5 tsp turmeric powder, and 1 tsp garam masala. Sauté for a short while to toast the spices.

4. 4.Cook Tomatoes and Cashews

   Add 6-7 roughly chopped tomatoes, 30 cashews (approx. 50g), 1 tbsp lemon juice, 1 tbsp sugar, and salt to taste to the pan. Mix everything well. Pour in 0.25 cup of water. Cover the pan and allow it to cook until the tomatoes become very soft and mushy, and all the flavors have blended together. Stir occasionally, for about 12 minutes.

5. 5.Blend the Sauce Base

   Remove the cooked sauce mixture from the heat and let it cool down completely. Once cooled, transfer the mixture to a blender jar. Add 1 cup of water and blend until you achieve a smooth puree.

6. 6.Cook the Marinated Chicken

   In a separate heated skillet, melt 0.5 tbsp butter and 2 tbsp oil over medium heat. Place the marinated chicken pieces in the skillet, cooking in two batches to avoid overcrowding the pan. Cook for approximately 10 minutes, flipping the pieces to ensure they are cooked through and have a nice golden-brown char on both sides. Remove the cooked chicken pieces and set them aside in a bowl.

7. 7.Prepare Final Sauce Base

   In a clean pan, melt 0.5 tbsp butter and 2 tbsp oil. Add 1 green chili (slit into two pieces) and sauté it briefly. Then, add 1 tbsp Kashmiri chili powder and quickly mix it in to warm up the spices and bring out their flavor.

8. 8.Strain and Simmer the Sauce

   Lower the heat. Carefully pour the blended tomato-cashew sauce through a fine-mesh sieve directly into the pan. Use a wooden spoon to press the sauce through the sieve, ensuring only the smooth liquid passes through and discarding any solids. Swirl about 1 cup of water in the blender jar to collect any remaining sauce and pour it through the sieve as well. Stir the strained sauce and allow it to simmer gently.

9. 9.Cut Cooked Chicken

   While the sauce is simmering, take the previously cooked chicken pieces and cut them into smaller, bite-sized pieces.

10. 10.Combine Chicken and Sauce

    Once the sauce has come to a simmer, add the cut chicken pieces into the sauce. Stir gently to combine the chicken with the rich sauce.

11. 11.Add Kasoori Methi and Garam Masala

    Take 1 tsp of Kasoori Methi and crush it between your palms before adding it to the butter chicken. Also, add 1 tsp of garam masala. Stir everything together to incorporate these aromatic spices.

12. 12.Finish with Butter and Cream

    Add 1 tbsp of butter and 0.25 cup of fresh cream to the butter chicken. Stir well until the butter has melted and the cream is fully incorporated into the sauce, making it even richer and smoother.

13. 13.Garnish and Serve

    Just before removing the butter chicken from the heat, sprinkle a generous amount of finely chopped cilantro/coriander over it. Give it a final gentle mix. Your delicious Butter Chicken is now ready to be served hot, ideally with naan or rice.