Step-by-Step Instructions

1. 1.Marinate Chicken

   In a bowl, combine 500 gms boneless chicken, 1 tbsp ginger garlic paste, 2 tbsp hung curd, juice of 1 lemon, 1 tbsp Kashmiri chilli powder, 1 tsp garam masala, and 1 tsp salt. Mix all ingredients well until the chicken is evenly coated. Marinate for 30 minutes.

2. 2.Sauté Aromatics for Gravy Base

   Heat 2 tbsp butter and 2 tbsp oil in a pan. Add 3 medium sliced onions and salt to taste. Sauté the onions until they turn translucent, which should take approximately 2-3 minutes.

3. 3.Add Spices and Tomatoes

   To the sautéed onions, add 10 garlic pods, 1 inch ginger, 4 Kashmiri red chilies, and 15-20 cashew nuts. Sauté for 2-3 minutes. Then, add 3 large chopped tomatoes and sauté for 1 minute.

4. 4.Add Dry Spices and Cook

   Add 2 tsp garam masala, 2 tsp cumin powder, and 1 tsp coriander powder to the pan. Sauté for 1 minute. Pour in 1/4 cup of water, cover the pan, and cook until the tomatoes turn soft. This step should take about 5-7 minutes. Once cooked, remove from heat and allow the mixture to cool down.

5. 5.Blend Gravy Base

   Transfer the cooled gravy base mixture to a blender. Add water as required to achieve a smooth consistency. Blend until a fine, smooth paste is formed.

6. 6.Fry Marinated Chicken

   In a separate pan, heat 2 tbsp oil. Add the marinated chicken pieces and fry for 12-15 minutes until they are cooked through and have a slight browning on the outside. Once fried, remove the chicken from the pan and keep it aside.

7. 7.Prepare the Curry Base

   Using the same pan, on a low flame, melt 2 tbsp butter. Add 2 tsp Kashmiri chilli powder and mix it well with the melted butter.

8. 8.Combine Gravy and Chicken

   Add the previously ground masala paste to the pan and mix it thoroughly with the butter and chilli powder. Then, add the fried chicken pieces and 1/2 cup fresh cream. Mix all ingredients gently to combine.

9. 9.Simmer the Curry

   Cover the pan and let the curry simmer on low flame for 12-15 minutes. This allows the flavors to meld together and the chicken to become even more tender.

10. 10.Garnish and Serve

    Once the curry has simmered, sprinkle 1 tsp of crushed Kasuri Methi and fresh coriander leaves over it for garnish. Serve the delicious Butter Chicken hot.