Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 1kg boneless chicken thighs with 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tbsp red chili powder, salt to taste, and 1 tbsp chicken tandoori masala. Mix well to ensure all chicken pieces are coated. Let it marinate for 15 minutes before frying.

2. 2.Fry the Chicken

   Heat oil in a pan. Add the marinated chicken pieces and fry until they are almost done and lightly browned. Once cooked, transfer the chicken to a separate bowl.

3. 3.Prepare the Butter Masala Base

   In the same pan, melt 2 tbsp butter. Add 1 chopped onion and sauté until translucent. Then, add 6-7 chopped tomatoes and 10-12 cashew nuts. Stir well.

4. 4.Cook and Blend the Masala

   Add 1 tbsp garlic paste, water as needed, salt to taste, 1 tbsp vinegar, 2 tbsp sugar, 1 tbsp garam masala powder, and 1 tbsp red chili powder to the pan. Cover and cook until the tomatoes soften. Transfer the cooked mixture into a bowl and blend it into a fine, smooth puree using an immersion blender.

5. 5.Strain the Puree

   Place a fine-mesh strainer over the pan and pour the blended puree through it, pressing with a spoon or spatula to extract all the liquid and ensure a smooth gravy, discarding any solids left in the strainer.

6. 6.Finish the Butter Chicken

   After straining, turn on the flame under the pan with the smooth puree. Add 2 tbsp butter and some cream, stirring until well combined. Crush some kasoori methi between your palms and add it to the gravy. Finally, add the previously fried chicken pieces to the gravy. Cover the pan and let it simmer for a few minutes, allowing the flavors to meld and the chicken to absorb the gravy.

7. 7.Serve

   Once the butter chicken has simmered and is heated through, it's ready to be served. Garnish with fresh coriander leaves and a swirl of cream if desired. Enjoy this perfect Butter Chicken!