Step-by-Step Instructions

1. 1.Prepare the Pan

   Place a pan on the stove and light the fire. Add a little oil to the pan.

2. 2.Melt Butter and Sauté Aromatics

   Add 80g of unsalted white butter to the pan. Once melted, add 1 full deep teaspoon of garlic paste and 1 full teaspoon of ginger paste. Sauté lightly on low flame until fragrant.

3. 3.Cook the Chicken

   Add the cut chicken pieces to the pan. Stir and cook until the chicken changes color and turns completely white.

4. 4.Add Spices

   Once the chicken has changed color, add 1/2 teaspoon of salt, 1/2 teaspoon of red chili powder, and approximately 1/4 teaspoon of turmeric powder. Mix well to coat the chicken with the spices. Ensure to add the spices before the chicken's natural water completely dries out to prevent them from burning.

5. 5.Flambé (Optional) and Add Tomato Paste

   Briefly flambé the chicken for added flavor (optional). Then, add approximately 1.5 cups of strained tomato paste to the chicken. Stir well and bring the mixture to a boil. Ensure all ingredients are finely processed for a smooth gravy.

6. 6.Reduce Gravy

   Increase the heat and cook the gravy until the excess water from the tomatoes has evaporated and the gravy thickens. The chicken should be almost cooked through by this point.

7. 7.Incorporate Cashew and Aromatic Powders

   Reduce the heat. Add 3 heaped tablespoons of finely ground cashew powder, 2 pinches of finely ground cinnamon powder, and 2 pinches of finely ground cardamom powder. Mix thoroughly until well combined.

8. 8.Add Cream and Finish

   Add 3-4 teaspoons of milk pack cream to the gravy. Stir gently on very low heat, being careful not to overcook, as this can cause the cream to separate. The dish is now ready.

9. 9.Serve and Garnish

   Turn off the heat and dish out the butter chicken into a serving bowl. Garnish with a light sprinkle of black pepper, a thin drizzle of cream, and freshly chopped coriander.