Step-by-Step Instructions

1. 1.Marinate the Chicken

   Add boneless chicken pieces to a bowl. Add salt, chilli powder, garam masala powder, ginger garlic paste, lemon juice, hung curd, mustard oil, and dried fenugreek. Mix everything well until the chicken is evenly coated. Let it rest for 30 minutes.

2. 2.Prepare the Gravy Base

   Heat 2 tablespoons of oil in a pan. Add black cardamom, cinnamon stick, star anise, green cardamom, whole black pepper, and bay leaves. Sauté for about 30 seconds until fragrant. Add the sliced chopped onion and cashews, and cook until the onions turn translucent, about 5-7 minutes.

3. 3.Cook Tomatoes and Blend

   Add 1 tablespoon of ginger garlic paste and cook for 1 minute. Then add 1.5 cups of tomato paste and 1 cup of water. Mix well and cook until the tomatoes soften and the mixture thickens, about 5-7 minutes. Let it cool slightly, then blend the mixture into a smooth paste. Strain the blended paste through a fine-mesh sieve into a bowl, adding 0.5 cup of water as needed to push through all the liquid, ensuring a smooth gravy.

4. 4.Cook the Chicken

   Heat 2 tablespoons of oil in a clean pan. Add the marinated chicken pieces and cook them until they are well browned and cooked through, about 8-10 minutes. Cover with a lid for a few minutes to ensure even cooking.

5. 5.Combine and Simmer

   Add 3 tablespoons of butter to the cooked chicken and let it melt. Pour the strained gravy base into the pan with the chicken. Add 1 teaspoon of sugar and salt to taste. Mix well. Stir in 0.5 cup of cream and mix until fully incorporated. Finally, sprinkle 1 teaspoon of dried fenugreek (Kasoori Methi) and stir.

6. 6.Serve

   Serve the hot Butter Chicken in a bowl, garnished with a swirl of cream and a sprinkle of dried fenugreek.