Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, add chicken chunks. Add garlic paste, ginger paste, red chili powder, and salt. Mix well to coat the chicken evenly. Marinate for 15-20 minutes.

2. 2.Pan-fry the Chicken

   Heat 2 tablespoons of oil in a pan over medium heat. Once the oil is medium hot, add the marinated chicken pieces to the pan. Fry the chicken until almost done and lightly browned, about 2-3 minutes per side. Transfer the cooked chicken to a separate bowl.

3. 3.Prepare the Gravy Base

   In the same pan used for chicken, add the roughly chopped onion. Add 1 tablespoon of oil and 1 tablespoon of butter. Sauté the onions until they are lightly sweated and translucent. Add the roughly chopped tomatoes and cashew nuts. Mix well. Add 1/2 cup of water, 1 teaspoon of garlic paste, 1 teaspoon of salt, 1 teaspoon of malt vinegar, 1 teaspoon of sugar, 1 teaspoon of garam masala powder, and 1 tablespoon of red chili powder. Mix all ingredients evenly.

4. 4.Simmer and Puree the Gravy Base

   Let the mixture simmer for at least 15-20 minutes until the entire mixture becomes nice and mushy. Turn off the flame and transfer the softened mixture into another container. Use a hand blender to blend the mixture into a fine, smooth pulp.

5. 5.Strain the Gravy

   Strain the pureed mixture back into the same pan through a fine-mesh sieve. Press down on the solids with a spoon or ladle to extract as much liquid as possible, ensuring a velvety smooth gravy. Discard the remaining seeds and skin.

6. 6.Finish the Butter Chicken

   Reheat the strained gravy over medium heat. Add 1 tablespoon of butter, 1/4 cup of fresh cream, and the cooked chicken pieces. Add 1 teaspoon of crushed kasuri methi. Stir everything together and let the gravy simmer for 5-7 minutes, allowing the flavors to meld and the chicken to absorb the gravy.

7. 7.Serve and Garnish

   Ladle the hot Butter Chicken into a serving bowl. Garnish with a swirl of fresh cream and a sprinkle of crushed kasuri methi.