Step-by-Step Instructions

1. 1.Marinate the Chicken

   Wash 1 kg chicken thoroughly with 3-4 changes of water. In a bowl, add the chicken, 1 tbsp ginger-garlic-green chilli paste, 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp tandoori masala, 1/2 tsp garam masala, 1/2 tsp cumin and black pepper powder, juice of 1/2 lemon, 100 gm yogurt, 1.5 tsp salt, and 1 pinch of red food color (optional). Mix everything well until all pieces are coated. Marinate for at least 1 hour. For best results, marinate overnight in the refrigerator.

2. 2.Prepare Basmati Rice for Jeera Rice

   Measure 2 glasses (approx. 700 gm) of Basmati rice. Wash the rice 3-4 times until the water runs clear. Soak the washed rice in water for 30 minutes. Soaking helps the rice cook evenly and become fluffy.

3. 3.Sauté Gravy Base Ingredients

   Heat 1 tbsp refined oil and 1 inch piece of butter in a kadhai. Add 1 bay leaf (broken), 1 black cardamom, 3 green cardamoms, 2 small pieces of cinnamon, 2 small pieces of mace, and 4 cloves. Sauté for 1 minute until fragrant. Add 4 roughly chopped medium onions and sauté for 3-4 minutes until they start to soften. Then add 1 peeled garlic bulb and 1 inch chopped ginger. Sauté for another 1 minute. Add 15-16 cashews and sauté for 1 minute. Place 3 tomatoes (cut in half) face down in the kadhai. Add 1/4 cup water, 1/2 tsp Kashmiri red chilli powder, and 1/4 tsp turmeric powder. Cover and cook for 2 minutes. Uncover, stir, and add 2 green chilies. Continue cooking covered until the tomatoes are soft and their skins can be easily removed.

4. 4.Fry the Marinated Chicken

   Heat 1 tbsp oil and 1 inch piece of butter in a frying pan. Place the marinated chicken pieces one by one into the hot pan. Cover the pan and cook, flipping occasionally, until the chicken is cooked through, tender, and has a slightly crispy, roasted layer on the outside. This process takes about 15-20 minutes. Once cooked, turn off the flame.

5. 5.Prepare Smoky Flavor for Chicken

   Place a small metal bowl in the center of the fried chicken in the pan. Carefully place 2 burning charcoal pieces into the bowl. Pour 1 tsp ghee or butter over the hot charcoal. Immediately cover the pan tightly with a lid, sealing any vents with paper, to trap the smoke. Let the chicken infuse with the smoky flavor for 5-7 minutes. Remove the charcoal and bowl.

6. 6.Blend Gravy Base

   Once the sautéed gravy base mixture (onions, tomatoes, spices, cashews, etc.) has cooled down, remove the bay leaf and the skin of the black cardamom. Transfer the mixture to a blender jar. Add a handful of fresh coriander leaves. Blend until a very smooth, creamy paste is formed. Add a little water to the blender jar, swirl it around to get any remaining paste, and add it to the blended mixture.

7. 7.Combine Chicken and Gravy

   Heat 1 tbsp refined oil and 1 inch piece of butter in a clean kadhai. Pour the prepared smooth gravy paste into the kadhai. Cook the gravy on low flame for 5 minutes, stirring continuously to prevent sticking. Add the smoked and fried chicken pieces to the gravy. Mix well, ensuring all chicken pieces are coated. Cover and cook for 5 minutes to allow the flavors to meld.

8. 8.Finish the Butter Chicken Gravy

   After 5 minutes, uncover and stir the chicken. Add 1/2 tsp sugar and 1 tbsp tomato ketchup. Mix well. Sprinkle 1 tbsp Kasuri Methi (fenugreek leaves) over the chicken. Drizzle cream generously over the top. Garnish with fresh coriander leaves. Stir gently to combine the cream and Kasuri Methi. Your delicious Butter Chicken is now ready.

9. 9.Cook Jeera Rice in Pressure Cooker

   In a pressure cooker, heat 1 tbsp oil and 1 tbsp ghee. Add 2 broken bay leaves, 1/2 tsp cumin, and 3-4 green chilies. Sauté for a few seconds until fragrant. Add 3 glasses of hot water and salt to taste. Cover the cooker with a plate and bring the water to a rolling boil. Once boiling, add the soaked and drained Basmati rice. Stir gently. Close the pressure cooker lid and cook on high flame until 1 whistle. Turn off the flame and let the pressure release naturally. Once the pressure is released, open the cooker. The rice will be perfectly cooked and fluffy.

10. 10.Serve Butter Chicken with Jeera Rice

    Serve the hot, creamy, and smoky Butter Chicken with the fluffy Jeera Rice. Garnish the Butter Chicken with a dollop of butter and fresh coriander leaves for an appealing presentation. Enjoy this rich and flavorful meal!