Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, add the bite-sized chicken pieces along with yogurt, ginger-garlic paste, fresh lemon juice, Kashmiri red chili powder, and salt. Mix thoroughly until all the chicken pieces are evenly coated with the marinade.

2. 2.Rest the Chicken

   Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For a deeper flavor and more tender chicken, marinate overnight.

3. 3.Sear the Chicken

   Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Carefully add the marinated chicken pieces to the hot pan. Sear the chicken for 3-4 minutes on each side until it develops a beautiful char and golden-brown color. Remove the chicken from the pan and set aside.

4. 4.Sauté Onions and Butter

   In the same pan, melt 4 tablespoons of butter. Add the diced white onions and sauté them until they become softened and translucent, which should take about 5-7 minutes.

5. 5.Simmer Tomato Puree

   Pour in the rich tomato puree. Stir well and let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to separate from the mixture.

6. 6.Blend the Sauce

   Using an immersion blender, carefully blend the sauce directly in the pan until it is completely smooth and has a velvety texture.

7. 7.Combine Chicken and Sauce

   Add the previously seared chicken pieces back into the smooth tomato sauce. Stir gently to combine.

8. 8.Add Kasuri Methi

   Sprinkle 1 tablespoon of Kasuri Methi (dried fenugreek leaves) into the sauce. Stir it in thoroughly to infuse the dish with its unique aroma and flavor.

9. 9.Finish with Cream

   Swirl in 1/2 cup of heavy cream and gently mix it into the butter chicken. Simmer for another 2-3 minutes until the chicken is fully cooked through and the sauce is heated evenly.

10. 10.Garnish and Serve

    Garnish your restaurant-style butter chicken with fresh cilantro. Serve hot with garlic naan or basmati rice for a complete meal.