Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, add 1 kg chicken. Add 1 tablespoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 2 tablespoons red chili powder, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, and a pinch of red food color. Add 3 tablespoons thick yogurt. Mix all ingredients thoroughly until the chicken is well coated. Set aside to marinate for at least 15-20 minutes.

2. 2.Prepare the Gravy Base

   Heat 3 tablespoons of oil in a pan. Add 2 medium chopped onions and sauté until they start to soften. Add 3 green chilies and 2 dried red chilies. Continue to sauté. Then add 4-5 medium chopped tomatoes, 10-12 cashews, and 4-5 garlic cloves. Sauté until the tomatoes are soft and the mixture is cooked through. Remove from heat and let it cool down.

3. 3.Cook the Marinated Chicken

   In a separate pot, heat 1 tablespoon of oil. Add a large slice of butter and let it melt completely. Once melted, add the marinated chicken to the pot. Mix well to combine with the butter and oil. Cover the pot and let the chicken cook for about 10-15 minutes on medium heat, stirring occasionally.

4. 4.Blend the Gravy Base

   Once the sautéed onion-tomato mixture has cooled, transfer it to a grinder. Blend until you achieve a smooth, fine paste. Add a little water if needed to help with blending.

5. 5.Combine and Simmer Gravy

   Add the blended gravy paste to the cooking chicken in the pot. Mix thoroughly. Add about 1 cup of water (or more, depending on desired consistency) to adjust the gravy. Add another slice of butter and 1 tablespoon of Kasuri Methi. Stir well and let the gravy simmer for 5-7 minutes, allowing the flavors to meld and the chicken to cook completely. Garnish with 2 tablespoons of chopped fresh coriander.

6. 6.Infuse Smoky Flavor (Dhungar)

   Place a small, heat-proof bowl in the center of the chicken gravy. Using tongs, carefully place a hot, glowing coal into the bowl. Immediately add a small piece of butter (or 1/2 teaspoon ghee) on top of the hot coal. As smoke begins to rise, quickly cover the pot with a lid to trap the smoky aroma. Let it infuse for 2-3 minutes, then remove the bowl and coal.

7. 7.Prepare Jeera Rice

   In a separate pot, heat 2 tablespoons of oil. Add 1 teaspoon cumin seeds and let them splutter and turn light brown. Add a few sprigs of curry leaves and 2 slit green chilies. Sauté for a few seconds. Add salt to taste and 2 cups of water. Bring the water to a rolling boil. Once boiling, add 1 cup of pre-soaked Basmati rice. Stir gently to combine.

8. 8.Cook and Rest Jeera Rice

   Cover the pot and cook the rice on low heat until all the water is absorbed and the rice is tender, about 10-12 minutes. Check if the rice is cooked by gently fluffing it. Once cooked, cover the pot again and let it rest for 5 minutes off the heat to allow the steam to finish cooking the rice.

9. 9.Serve

   Serve the hot, smoky Butter Chicken with fluffy Jeera Rice. Garnish with fresh coriander.