Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine chicken chunks with garlic paste, ginger paste, red chili powder, and salt. Mix thoroughly to coat all chicken pieces. Marinate for 15-20 minutes.

2. 2.Pan-fry the Chicken

   Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the marinated chicken pieces and pan-fry until they are almost cooked through and lightly browned, about 5-7 minutes. Transfer the cooked chicken to a separate bowl and set aside.

3. 3.Sauté Onions and Start Gravy Base

   In the same pan, add 1 tablespoon of oil and 1 tablespoon of butter. Once the butter melts, add the finely chopped onion. Sauté the onion until it becomes lightly sweated and translucent, about 3-5 minutes.

4. 4.Add Tomatoes, Cashews, and Spices

   Add the roughly chopped tomatoes and cashew nuts to the pan. Pour in 1 cup of water. Then add garlic paste, salt, sugar, garam masala powder, and red chili powder. Mix all ingredients well.

5. 5.Simmer the Gravy Base

   Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the tomatoes are very soft and mushy and the mixture has thickened.

6. 6.Blend the Gravy Base

   Turn off the flame. Carefully transfer the hot mixture into a deep bowl. Use a hand blender to blend the mixture into a fine, smooth puree.

7. 7.Strain the Gravy

   Place a fine-mesh strainer over the same pan. Pour the blended puree through the strainer, pressing down with a wooden spoon to extract as much liquid as possible and remove any remaining seeds or skin, ensuring a smooth, velvety gravy.

8. 8.Finish the Gravy

   Reheat the strained gravy in the pan over medium heat. Add 1 tablespoon of butter, 1/4 cup of fresh cream, and the crushed kasoori methi. Stir well until the butter melts and the cream is incorporated.

9. 9.Combine Chicken and Gravy

   Add the previously pan-fried chicken pieces to the simmering gravy. Mix gently to coat the chicken. Let the butter chicken simmer for another 5-7 minutes to allow the flavors to meld and the chicken to finish cooking in the sauce.

10. 10.Serve Butter Chicken

    Ladle the hot butter chicken into a serving bowl. Garnish with a swirl of fresh cream and a sprinkle of kasoori methi before serving. Enjoy with naan, roti, or rice.