Butter Chicken – Restaurant Style

Step 1: Marinate the Chicken

In a bowl, combine 1.5 kg chicken pieces with 1 cup yogurt, 1 tsp coriander powder, 0.5 tsp turmeric powder, 1 tsp garam masala, and 1 tbsp Kashmiri red chili powder. Mix thoroughly by hand, ensuring all chicken pieces are well coated. Cover the bowl and refrigerate for 40-60 minutes to marinate.

Step 2: Prepare the Gravy Base - Sauté Onions and Garlic

Heat 3 tablespoons of oil in a pan. Add 2 large, finely chopped onions and sauté until they start to change color. Then, add 10-12 chopped garlic cloves and 1 inch of chopped ginger (if using). Continue to sauté until the onions are translucent and slightly golden.

Step 3: Add Spices and Cashews

Add salt to taste, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 0.5 tsp turmeric powder, 1 tsp garam masala, and 0.5 tsp black pepper powder to the pan. Mix well and cook for 2-3 minutes until the spices are fragrant and the oil begins to separate. Then, add 8-10 cashews and mix.

Step 4: Incorporate Tomatoes and Simmer

Add 3-4 medium chopped red tomatoes and 2-3 slit green chilies to the mixture. Pour in about 0.25 cup of water to prevent sticking and help the tomatoes soften. Cook, stirring occasionally, until the tomatoes are completely soft and the mixture has a rich, dark red color.

Step 5: Fry the Marinated Chicken

In a separate pan, heat 2-3 tablespoons of oil. Add the marinated chicken pieces in batches. Fry the chicken until it is 70-80% cooked and lightly browned on both sides. Remove the fried chicken and set aside. Strain any remaining oil from the frying pan for later use.

Step 6: Assemble the Butter Chicken

In a large pot or kadai, melt 100g of butter. Add the strained oil from frying the chicken. Once the butter is melted and bubbling, add 1 tsp of cumin seeds and let them splutter. Then, add the pureed gravy base (from Step 4) to the pot. Also, scrape in any remaining marinade from the chicken bowl and mix well.

Step 7: Add Chicken and Finish with Cream and Kasoori Methi

Stir in 2-3 tablespoons of tomato ketchup (or 1 tsp sugar) to balance the flavors. Add the fried chicken pieces to the gravy and mix gently. Cook for 2-3 minutes, allowing the chicken to absorb the rich flavors. Finally, stir in 0.25 cup of fresh cream and sprinkle 1 tsp of crushed Kasoori Methi over the top. Mix gently and serve hot.

• Marinate the chicken for at least 40-60 minutes for best flavor and tenderness.

• Use bright red, ripe tomatoes for a vibrant color in the gravy.

• Adjust the amount of green chilies and Kashmiri red chili powder according to your spice preference.

• If you don't have tomato ketchup, you can use a teaspoon of sugar to balance the tanginess of the tomatoes.

• For a lighter version, use toned milk instead of fresh cream.

• If you have a tandoor or oven, you can roast the marinated chicken pieces for an authentic smoky flavor before adding them to the gravy.