Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take chicken chunks in a bowl. Add 1 teaspoon of garlic paste, 1 teaspoon of ginger paste, 1 tablespoon of red chili powder, and 1 teaspoon of salt. Mix well to coat the chicken evenly. Marinate for 15-20 minutes.

2. 2.Pan-Fry the Chicken

   Heat 1 tablespoon of oil in a pan over medium heat. Once the oil is medium hot, add the marinated chicken pieces and pan-fry until almost done and lightly browned. Transfer the cooked chicken to a separate bowl.

3. 3.Prepare the Gravy Base

   In the same pan, add 1 medium finely chopped onion, a little more oil (approx. 1 tbsp), and 1 tablespoon of butter. Lightly sweat the onions until translucent. Add 4-5 roughly cut tomatoes and 1/4 cup of cashew nuts. Mix well.

4. 4.Add Spices and Simmer

   Pour in 1/2 cup of water. Add 1 teaspoon of garlic paste, 1 teaspoon of salt, 1 teaspoon of malt vinegar, 1 tablespoon of sugar, 1 teaspoon of garam masala powder, and 1 tablespoon of red chili powder. Mix all ingredients evenly. Let the mixture simmer for 15-20 minutes until it becomes nice and mushy.

5. 5.Blend and Strain the Gravy

   Once the mixture is soft, turn off the flame and transfer it to another container. Use a hand blender to blend the mixture into a fine puree. Then, strain the puree back into the same pan using a sieve, pressing as much as possible to extract all the smooth gravy and leave behind only the seeds and skin.

6. 6.Combine and Finish

   Reheat the strained gravy in the pan. Add 1 tablespoon of butter, 2 tablespoons of fresh cream, and 1 teaspoon of crushed kasuri methi. Add the pan-fried chicken pieces to the gravy. Let the gravy simmer with the chicken for 5-7 minutes to allow the flavors to meld.

7. 7.Serve

   Ladle the hot Butter Chicken into a serving bowl. Garnish with a swirl of fresh cream and a sprinkle of kasuri methi. Serve hot.