Restaurant Style Butter Chicken

Step 1: Marinate the Chicken

Take 1/2 kg boneless chicken (breast, cut lengthwise) in a bowl. Add 2 tbsp thick yoghurt, 1 tsp crushed ginger garlic paste, 1.5 tsp Kashmiri chilli powder, 1 tsp Kasurimethi (rubbed between palms), salt, and 1 tsp oil. Mix everything thoroughly. Marinate for at least 1 hour.

Step 2: Prepare Masala Powder

In a dry pan, add 1 tsp fennel seeds, 1/4 tsp cumin seeds, 2 cloves, 3 cardamom pods, and 1 small piece of cinnamon stick. Dry roast on low heat until fragrant (about 1-2 minutes). Let it cool completely, then crush it into a fine powder.

Step 3: Sauté Gravy Base Ingredients

Heat a pan and add 1 cube of butter. Once melted, add 1/2 handful of cashews and fry until light golden. Add 1 tsp crushed ginger garlic paste and sauté until the raw smell disappears. Then add 2 medium chopped onions and a pinch of salt. Sauté until onions turn light golden brown. Add 2 large ripe chopped tomatoes.

Step 4: Cook and Blend Gravy Base

Cover the pan and cook the onion-tomato mixture on low heat for about 10 minutes, or until the tomatoes are soft and mushy. Stir occasionally. Turn off the heat and let the mixture cool completely. Once cooled, transfer to a mixer jar, add 1/4 cup of water, and grind to a very smooth paste.

Step 5: Grill the Chicken

Heat a grill pan and drizzle some oil. Place the marinated chicken pieces on the pan, ensuring not to overcrowd. Grill on both sides until the chicken is cooked through and has nice char marks. Repeat with remaining chicken pieces.

Step 6: Prepare the Gravy

In a clean pan, add butter as required. Once melted, add 1/4 tsp turmeric powder, 1/2 tsp Kashmiri chilli powder, and 1 tsp coriander powder. Sauté on very low heat for a few seconds until fragrant (or turn off heat to prevent burning). Immediately add the ground onion-tomato-cashew paste. Mix well.

Step 7: Adjust Consistency and Cook Gravy

Add water (from rinsing the mixer jar) to adjust the gravy to your desired consistency. Cook the gravy for about 10 minutes on medium heat, stirring occasionally, until the raw smell disappears and oil starts to separate from the sides. Taste the gravy to ensure there's no raw flavor.

Step 8: Combine Chicken and Gravy

Once the gravy comes to a gentle boil, add the grilled chicken pieces. Mix well to coat the chicken with the gravy. Cover the pan and let it simmer on medium flame for 5-7 minutes, allowing the chicken to absorb the flavors and the gravy to thicken slightly.

Step 9: Final Flavor Adjustments

Add 1 tsp of sugar (or more, to taste) to balance the flavors. Mix well. Add 1/2 tsp of the prepared masala powder and 1 tsp of Kasurimethi (rubbed between palms). Mix thoroughly. Finally, stir in 2 tbsp of fresh cream (optional, for extra richness).

Step 10: Serve

Garnish with a sprinkle of masala powder, Kasurimethi, and fresh coriander leaves. Serve hot with naan, roti, paratha, or rice.

• Marinate chicken for at least 1 hour for best flavor.

• Grill the chicken instead of deep-frying for an authentic smoky flavor.

• Ensure ginger-garlic paste and onion-tomato mixture are cooked thoroughly to remove raw taste.

• Adjust sugar to balance the tanginess and spiciness of the gravy.

• Add water to the onion-tomato-cashew paste only after it has cooled down for smooth grinding.

• For a richer taste, use a combination of butter and ghee.

• Adjust the amount of Kashmiri chilli powder for desired color and spice level.

• If fresh cream is unavailable, a thick coconut milk can be used as a substitute for creaminess, though it will alter the flavor profile slightly.