Step-by-Step Instructions

1. 1.Marinate the Chicken

   Add boneless chicken (500g), yogurt (2-3 tbsp), ginger garlic paste (1 tsp), salt (0.5 tsp), red chilli powder (0.5 tsp), Kashmiri red chilli powder (0.5 tsp), black pepper (0.5 tsp), coriander powder (1 tsp), turmeric powder (0.25 tsp), garam masala powder (0.25 tsp), cumin powder (1 tsp), black salt (0.25 tsp), and orange food color (1-2 pinch) to a bowl. Mix all ingredients thoroughly. Then, add BBQ sauce (2 tbsp) and mix again until the chicken is well coated.

2. 2.Cook the Marinated Chicken

   Heat cooking oil (2 tbsp) in a wok. Add the marinated chicken to the hot oil. Cover the wok and cook the chicken on medium to low flame for 5-6 minutes. Remove the lid and continue cooking until all the chicken's released water dries up and the oil separates. Once cooked, remove the chicken pieces from the wok and set them aside.

3. 3.Prepare the Gravy Base

   In the same wok, add cooking oil (2-3 tbsp). Add roughly chopped onions (2 medium) and sauté until they become translucent. Then, add garlic cloves (6-7), a small piece of ginger, and peeled almonds (12-15). Fry these ingredients for a few seconds. Next, add finely chopped tomatoes (250g), salt (0.5 tsp or to taste), red chilli powder (0.5 tsp), Kashmiri red chilli powder (0.5 tsp), and coriander powder (1 tsp). Mix everything well. Add water (2-3 tbsp), cover the wok, and cook on medium to low flame for 8-10 minutes until all the ingredients are soft and well-cooked. Let the mixture cool slightly, then transfer it to a blender and blend into a smooth paste.

4. 4.Cook the Gravy

   Clean the wok. Add cooking oil (1 tbsp) and butter (4 tbsp) to the wok and let the butter melt. Pour the blended gravy paste into the wok. Cook the gravy on medium-low heat, stirring continuously, until it thickens and the oil/butter separates from the gravy, indicating it's well cooked.

5. 5.Combine Chicken and Gravy

   Add the previously cooked chicken pieces to the rich gravy. Mix well to ensure the chicken is thoroughly coated with the gravy. Add garam masala powder (0.25 tsp) and kasoori methi (1 tsp). Mix thoroughly. Cover the wok and let it cook on very low flame for 3-4 minutes to allow the flavors to meld together.

6. 6.Final Touch and Serve

   Turn off the heat. Add fresh cream (4 tbsp) to the butter chicken and mix gently until it is fully incorporated. Cover the wok and let it rest for 2 minutes to allow the flavors to settle and the fragrance of the spices to infuse. Serve the butter chicken hot in a serving dish, garnished with a dollop of butter, a swirl of cream, and a sprinkle of kasoori methi.