Step-by-Step Instructions

1. 1.Marinate the Chicken

   Place boneless chicken pieces in a bowl. Add turmeric powder, chili powder, ginger garlic paste, garam masala powder, salt, and lemon juice. Mix well to coat all the chicken pieces evenly. Then, add yogurt and mix again until fully combined. Cover the bowl with plastic wrap and let it marinate for a few hours to allow the spices to soak into the chicken and enhance the flavor.

2. 2.Prepare the Gravy Base

   Heat 2 tablespoons of cooking oil in a pan. Add 6 cardamom pods, 4-5 cloves, and 2 black cardamom pods. Sauté for about 30 seconds until fragrant. Add 1 large sliced onion and 5-6 dry red chilies. Sauté until the onions soften, about 3-4 minutes. Add 2 medium chopped tomatoes and 1/4 cup of cashews. Cook until the tomatoes soften, approximately 5-7 minutes. Transfer the sautéed mixture to a separate bowl. Add 1/4 cup of yogurt, 1 tablespoon of coriander powder, and 1 teaspoon of garam masala powder to the mixture. Blend everything into a smooth paste.

3. 3.Cook the Marinated Chicken

   In the same pan, add 1 tablespoon of cooking oil and 2 tablespoons of butter. Once the butter melts and sizzles, add the marinated chicken pieces. Fry the chicken for about 5-7 minutes until it is cooked through and lightly browned on all sides.

4. 4.Combine and Simmer the Butter Chicken

   In a separate pot, add 1 tablespoon of butter. Once melted, add the prepared gravy paste. Stir well. Add 1 teaspoon of chili powder, 1 teaspoon of Kashmiri chili powder, and 1 teaspoon of salt. Mix thoroughly and cook for 2-3 minutes until the oil separates. Add the fried chicken to the gravy. Then, add 2 tablespoons of chopped coriander leaves, 2-3 bay leaves, 1 tablespoon of Kastoori Methi, 1 tablespoon of butter, and 1/4 cup of cream. Mix all the ingredients well. Cover the pot and simmer on low heat for 5-10 minutes, allowing the flavors to meld and the chicken to become tender.

5. 5.Serve Hot

   Serve the creamy, buttery, and flavorful butter chicken hot with naan or rice. Garnish with fresh coriander leaves.