Butter Chicken – Restaurant Style

Step 1: Marinate Chicken

In a large bowl, combine the chicken pieces with plain yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp salt, and 1 tbsp lemon juice. Mix thoroughly to coat all chicken pieces. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for best flavor.

Step 2: Cook Chicken

Heat 1 tbsp oil in a large pan or skillet over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until the chicken is lightly browned on all sides and cooked through. Remove the cooked chicken from the pan and set aside.

Step 3: Prepare Gravy Base

In the same pan, add 2 tbsp butter. Once the butter has melted, add the finely chopped onion and sauté for 5-7 minutes over medium heat until it becomes soft, translucent, and lightly golden. Add 1 tbsp ginger-garlic paste and the slit green chilies (if using), and cook for another 1-2 minutes until fragrant, ensuring the ginger-garlic paste doesn't burn.

Step 4: Add Tomatoes and Spices

Pour in the 1 cup of tomato puree. Add 1 tbsp Kashmiri red chili powder, 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala, and salt to taste. Mix all ingredients well. Cook for 8-10 minutes over medium heat, stirring occasionally, until the oil starts to separate from the masala, indicating the tomatoes are well cooked.

Step 5: Add Cashew Paste

Drain the soaked cashews and blend them with a minimal amount of water (about 2-3 tbsp) to form a very smooth paste. Add this cashew paste to the gravy in the pan. Cook for another 3-4 minutes, stirring continuously to prevent sticking, until the gravy thickens slightly and the raw cashew flavor is cooked out.

Step 6: Simmer Gravy

Add 1/2 cup of water (or more if a thinner consistency is desired) and 1 tsp sugar to the gravy. Bring the mixture to a gentle simmer, then cover the pan and cook on low heat for 5-7 minutes, allowing all the flavors to meld together beautifully.

Step 7: Combine Chicken and Finish

Add the previously cooked chicken pieces back into the gravy. Stir well to coat the chicken evenly. Simmer for another 3-5 minutes, allowing the chicken to absorb the flavors of the gravy.

Step 8: Final Touches and Garnish

Stir in the 1/4 cup fresh cream and the 1 tsp crushed Kasuri Methi. Cook for just 1-2 minutes, ensuring the gravy does not come to a rolling boil after adding the cream. Garnish generously with fresh coriander before serving.

Step 9: Serve

Serve the hot Butter Chicken with your choice of naan bread, roti, or basmati rice for a complete and satisfying meal.

• Marinate chicken overnight for best flavor.

• Adjust spice level to your preference by varying red chili powder and green chilies.

• Do not boil the gravy after adding fresh cream to prevent curdling.

• Use paneer instead of chicken for a vegetarian option.

• Add a touch of honey or maple syrup for extra sweetness if desired.

• For a smoky flavor, char the cooked chicken pieces slightly before adding to the gravy.