Butter Chicken - North Indian Style

Step 1: Marinate Chicken

In a bowl, combine 500 gms boneless chicken with 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 well to coat the chicken evenly. Marinate for 30 minutes.

Step 2: Sauté Onions and Spices for Gravy Base

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

Step 3: Add Aromatics and Nuts

Add 10 garlic pods, 1 inch ginger, and 4 Kashmiri red chillies to the pan. Sauté for 2-3 minutes. Then, add 15-20 cashew nuts and 3 large tomatoes, sliced. Sauté for 1 minute.

Step 4: Add Ground Spices to Gravy Base

Add 2 tsp garam masala, 2 tsp cumin powder, and 1 tsp coriander powder to the mixture. Sauté for 1 minute to combine the spices.

Step 5: Cook and Cool Gravy Base

Pour in 1/4 cup of water, cover the pan, and cook until the tomatoes turn soft. Once cooked, remove from heat and allow the mixture to cool completely.

Step 6: Blend Gravy Base

Transfer the cooled mixture to a blender. Add water as required to achieve a smooth consistency, then blend until it forms a fine masala paste.

Step 7: Fry Marinated Chicken

In a clean pan, heat 2 tbsp oil. Add the marinated chicken pieces and fry for 12-15 minutes until they are cooked through and slightly browned. Remove the fried chicken and keep it aside.

Step 8: Prepare Butter Chilli Base

In the same pan, on a low flame, add 2 tbsp butter. Once the butter has melted, add 2 tsp Kashmiri chilli powder and mix well until it forms a vibrant red base.

Step 9: Combine Gravy and Chicken

Add the blended masala paste to the pan and mix it with the butter chilli base. Stir well. Then, add the fried chicken pieces and 1/2 cup fresh cream. Mix everything thoroughly.

Step 10: Simmer Butter Chicken

Cover the pan and let the butter chicken simmer on low heat for 12-15 minutes, allowing the flavors to meld and the gravy to thicken slightly.

Step 11: Finish and Garnish

Remove the lid, add 1 tsp crushed kasuri methi and fresh coriander leaves for garnish. Mix gently.

Step 12: Serve

Your delicious Butter Chicken is ready to be served hot with naan or rice.

• Marinate the chicken for at least 30 minutes, or even longer (up to 4 hours in the refrigerator) for deeper flavor.

• Adjust the amount of Kashmiri chilli powder to control the spice level and color.

• Ensure the gravy base is blended very smoothly for a creamy texture.

• For a richer taste, add a pinch of sugar or honey to the gravy.

• You can use chicken thighs instead of breast for a juicier result.

• To make it vegan, replace chicken with paneer or tofu, and use plant-based cream and butter.