Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, add 3/4 kg chicken pieces. Add 1 tbsp coriander powder, 3/4 tsp garam masala, 2 tbsp Kashmiri chili powder, 1.5 tbsp ginger-garlic paste, 0.5 tsp cumin powder, salt to taste, 0.25 tsp turmeric powder, 4 tbsp curd, and the juice of half a lemon. Mix all ingredients thoroughly until the chicken is well coated. Cover the bowl and let the chicken marinate for 1 hour.

2. 2.Sauté Gravy Base Ingredients

   Heat 4 tbsp butter in a pan. Once melted, add 1 small cinnamon stick, 1 bay leaf, 3 cloves, and 1 large cardamom. Sauté for a few seconds until fragrant. Add 3 chopped onions and 5 dried red chilies. Sauté until the onions turn translucent. Then, add 1 tbsp ginger-garlic paste and sauté until the raw smell disappears. Add 3 chopped large tomatoes and a handful of cashews. Continue to sauté until the tomatoes soften and the mixture is well cooked and slightly reduced. Finally, add a handful of fresh coriander leaves and sauté for another minute. Remove the mixture from heat and let it cool down completely.

3. 3.Blend the Gravy Base

   Transfer the cooled sautéed mixture to a blender jar. Blend into a very fine, smooth paste. Add a little water if necessary to achieve a silky smooth consistency.

4. 4.Pan-Fry the Marinated Chicken

   Heat 3 tbsp butter and 3-4 tbsp oil (or use more butter if preferred) in the same pan. Once hot, add the marinated chicken pieces. Fry the chicken for 10-15 minutes, stirring occasionally, until all the water from the chicken dries up and the chicken pieces are cooked through and lightly browned. Remove the fried chicken pieces from the pan and set them aside on a plate.

5. 5.Cook the Gravy

   In the same pan, add another 3 tbsp butter. Once melted, add 1 tsp cumin seeds and let them splutter. Pour the blended gravy paste into the pan. Rinse the blender jar with a little water and add that water to the gravy to get all the remaining paste. Stir well. Add 2 tbsp Kashmiri chili powder for a rich color. Stir well. Add salt to taste for the gravy. Stir well and bring the gravy to a simmer. Cover the pan and cook for 10 minutes, stirring occasionally, until the gravy thickens and the butter/oil separates on top.

6. 6.Combine Chicken and Gravy

   After the gravy has simmered for 10 minutes, add the pan-fried chicken pieces to the gravy. Stir well to ensure the chicken is fully coated with the rich gravy. Cover the pan again and cook for another 10 minutes, allowing the chicken to absorb all the delicious flavors of the gravy.

7. 7.Finish and Serve

   Once the butter chicken has cooked for 10 minutes, check the consistency and stir. Crush 1 tbsp Kasuri Methi between your palms and sprinkle it over the butter chicken. Drizzle approximately 1/4 cup of fresh cream over the top for richness and garnish. Stir gently to combine. Serve the hot and creamy Butter Chicken with naan, roti, or chapati.