Step-by-Step Instructions

1. 1.Marinate Chicken

   Marinate 250 grams of boneless chicken pieces with 1 tsp ginger garlic paste, 1 tsp chili powder, and salt as per taste. Let it marinate for 1 hour.

2. 2.Shallow Fry Chicken

   Heat a frying pan with 3-4 tsp butter. Add the marinated chicken pieces and shallow fry on high flame until cooked and slightly browned.

3. 3.Cover and Cook Chicken

   Cover the pan with a lid and cook the chicken for 2 minutes on high flame.

4. 4.Sauté Aromatics for Gravy Base

   Heat a kadai with 3 tsp sunflower oil and 1 tsp butter. Add 1 small piece of cinnamon and 4 cloves (optional). Then add 5-6 chopped onions and fry until translucent. Add 2-3 tsp ginger garlic paste and fry until the raw smell disappears.

5. 5.Sauté Vegetables and Cashews

   Add 2 chopped tomatoes and 1 chopped green chili to the kadai and fry. Then add 8-10 cashews and fry for a minute.

6. 6.Add Spices to Gravy Base and Grind

   Add 5-6 tsp chili powder and 0.5 tsp turmeric powder to the sautéed mixture. Fry for a minute. Add a little water, cool the mixture, and grind it into a smooth paste in a mixer jar.

7. 7.Sieve the Gravy

   Pass the ground paste through a sieve to get a smooth, lump-free gravy.

8. 8.Cook the Gravy

   Heat the kadai again with a little oil and butter. Add the sieved gravy.

9. 9.Season the Gravy

   Add 1 tsp coriander powder, 0.5 tsp jeera powder, 1 tsp garam masala, and 0.5 tsp pepper powder. Mix well. Add salt to taste.

10. 10.Add Cream and Kasuri Methi

    Add 1 tbsp cream and 1 tsp kasuri methi (crushed by hand) to the gravy. Mix thoroughly.

11. 11.Add Sugar (Optional)

    If desired, add 0.5 tsp sugar for a slightly sweet taste. Mix well.

12. 12.Combine Chicken with Gravy

    Add the shallow-fried chicken pieces to the gravy. Mix gently to coat the chicken.

13. 13.Simmer the Butter Chicken

    Cover the kadai with a lid and simmer on low flame for 2 minutes to allow the flavors to meld.

14. 14.Serve

    Garnish with fresh cream and serve hot.