Step 1: Marinate the Chicken

In a bowl, add 800g chicken, 1 1/2 tbsp ginger garlic paste, 1/2 tsp turmeric powder, 1 tsp cumin powder, 2 tbsp chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 2 tbsp yogurt, 1 tbsp lime juice, 1 tsp white pepper, and salt to taste. Mix everything well until the chicken is evenly coated. Marinate for at least 30 minutes.

Step 2: Half-Cook the Chicken

Melt 1 tbsp butter in a pan over medium heat. Add the marinated chicken pieces to the pan. Fry the chicken, stirring occasionally, until it is half cooked and the color changes, about 5-7 minutes. Remove the half-cooked chicken from the pan and set aside.

Step 3: Prepare the Gravy Base

In the same pan with the remaining oil, add 2 chopped large onions and sauté until they soften and turn translucent. Add 3 cloves of chopped garlic and 1 inch of diced ginger, sauté for 1-2 minutes until fragrant. Add 1 chopped green chili, 2 chopped tomatoes, and 20 cashew nuts. Cook until the tomatoes are slightly soft. Add 1 1/2 cups of water and continue to cook until the tomatoes are very soft and the mixture starts to thicken. Turn off the flame.

Step 4: Blend the Gravy Base

Transfer the cooked gravy base mixture to a blender and blend until completely smooth. Add 2 cups of water to the blender to rinse out any remaining mixture and add it to the blended gravy.

Step 5: Simmer the Gravy

In the same pan, add 1 tbsp ghee. Add 1 cinnamon stick, 1/8 tsp cumin, 1 bay leaf, and 1 cardamom. Sauté for a few seconds until fragrant. Pour the strained blended gravy mixture into the pan. Add 3 tbsp Kashmiri chili powder and 2 tsp chili flakes. Stir well and bring the gravy to a boil. Once boiling, add the half-cooked chicken pieces.

Step 6: Finish Cooking Butter Chicken

Add salt to taste and cook the chicken thoroughly in the gravy over medium-low heat, stirring occasionally, until the chicken is tender and the gravy has thickened to your desired consistency. This should take about 15-20 minutes. Add 1 tbsp crushed Kasuri Methi and 2 tbsp cooking cream. Mix well and turn off the flame.

Step 7: Prepare Basmati Rice

Wash 3 cups of basmati rice thoroughly and soak it in water for 15 minutes. Drain the water before cooking.

Step 8: Fry Garnishes for Rice

In a rice cooker pot, add 2-3 tbsp ghee. Fry 15-20 cashew nuts until golden brown, then remove and set aside. Fry 20-25 raisins until they puff up, then remove and set aside.

Step 9: Sauté Spices and Aromatics for Rice

In the remaining ghee in the rice cooker pot, add 2 cinnamon sticks, 1 bay leaf, 2 cardamoms, 2 cloves, 1 star anise, and 2 tbsp cumin seeds. Sauté for a few seconds until fragrant. Add 1 chopped large onion and 1/2 tbsp diced ginger. Sauté until the onion is translucent. Add 2 slit green chilies.

Step 10: Cook the Jeera Rice

Add the soaked and drained basmati rice to the pot. Stir gently for 1-2 minutes to coat the rice with the spices. Add salt to taste. Pour in 2 cups of light coconut milk and 2 cups of water. Stir gently to combine. Close the rice cooker lid and cook the rice on the 'Rice' setting (or pressure cook for 14 minutes as shown in the video).

Step 11: Fluff and Garnish Rice

Once the rice is cooked, let it rest in the rice cooker for 10 minutes with the lid closed. After 10 minutes, open the lid and gently fluff the rice with a fork or spatula. Garnish with chopped coriander leaves and the fried cashews and raisins.

Step 12: Serve

Serve the hot Butter Chicken with the aromatic Jeera Rice. Enjoy!

• Marinating the chicken for at least 30 minutes (or longer, up to overnight in the fridge) enhances flavor and tenderness.

• Blending the gravy ingredients until completely smooth is key for a silky texture.

• Adjust chili powder and chili flakes according to your preferred spice level.

• For a richer flavor, use heavy cream instead of cooking cream.

• Add a pinch of sugar to balance the tanginess of the tomatoes in the gravy.

• For Jeera Rice, you can omit coconut milk and use only water for a lighter version.