Step-by-Step Instructions

1. 1.Prepare Chicken Marinade

   In a bowl, add chicken chunks, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon red chili powder, and 1/2 teaspoon salt. Mix well to coat the chicken evenly.

2. 2.Marinate Chicken

   Let the chicken marinate for 15-20 minutes.

3. 3.Pan-Fry Chicken

   Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated chicken pieces and pan-fry until almost done and lightly browned, about 5-7 minutes. Transfer the cooked chicken to a separate bowl.

4. 4.Sauté Onions

   In the same pan, add the roughly chopped medium onion. Add 1 tablespoon of oil and 1 tablespoon of butter. Sauté the onions until they are lightly sweated and translucent, about 3-5 minutes.

5. 5.Add Tomatoes and Cashews

   Add 4 roughly chopped medium tomatoes and 1/4 cup cashew nuts to the pan. Mix well.

6. 6.Add Liquids and Spices

   Pour in 1/2 cup of water. Add 1 teaspoon garlic paste, 1/2 teaspoon salt, 1 teaspoon malt vinegar, 1 tablespoon sugar, 1 teaspoon garam masala powder, and 1 teaspoon red chili powder. Mix all ingredients thoroughly.

7. 7.Simmer Gravy Base

   Let the mixture simmer for at least 15-20 minutes until the tomatoes and cashews become very soft and mushy.

8. 8.Blend Gravy Base

   Turn off the flame and transfer the cooked mixture to another container. Use a hand blender to blend it into a fine, smooth puree.

9. 9.Strain Gravy

   Strain the blended puree back into the same pan using a fine-mesh sieve. Press down firmly with a spoon or ladle to extract as much liquid as possible, leaving behind only seeds and skin.

10. 10.Reheat and Finish Gravy

    Reheat the strained gravy over medium heat. Add 1 tablespoon of butter and 2 tablespoons of fresh cream. Stir until the butter melts and the cream is incorporated.

11. 11.Combine Chicken and Gravy

    Add the previously pan-fried chicken pieces to the simmering gravy.

12. 12.Add Kasuri Methi and Simmer

    Crush 1 teaspoon of Kasuri Methi between your palms and add it to the butter chicken. Let the curry simmer for another 5-7 minutes to allow the flavors to meld.

13. 13.Serve

    Ladle the hot butter chicken into a serving bowl. Garnish with a swirl of fresh cream and a sprinkle of crushed Kasuri Methi.