Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 11.Finish and Garnish

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

12. 12.Serve

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