Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine boneless chicken with turmeric powder, chili powder, ginger garlic paste, garam masala powder, salt, and lemon juice. Mix well until the chicken is evenly coated. Then, add yogurt and mix again. Cover the bowl with cling film and let it marinate for a few hours (or overnight in the refrigerator) to allow the flavors to meld.

2. 2.Prepare the Gravy Base

   Heat 2 tablespoons of cooking oil in a pan. Add green cardamom, cloves, and black cardamom. Sauté for a few seconds until fragrant. Add sliced onions and dry red chilies, cooking until the onions soften and turn translucent. Then, add chopped tomatoes and cashews. Cook until the tomatoes are soft and mushy, about 5-7 minutes. Remove the mixture from the pan and let it cool slightly.

3. 3.Blend the Gravy Paste

   Transfer the cooled onion-tomato mixture to a blender. Add 1/2 cup of yogurt, coriander powder, and garam masala powder. Blend until you get a smooth, fine paste. Add a little water if needed to achieve the desired consistency.

4. 4.Fry the Marinated Chicken

   In the same pan, heat 1 tablespoon of cooking oil and 2 tablespoons of butter. Add the marinated chicken pieces and fry them until they are golden brown and cooked through, about 8-10 minutes. Remove the fried chicken and set aside.

5. 5.Cook the Gravy

   In a large pot or deep pan, melt 2 tablespoons of butter. Add the blended gravy paste. Stir well and cook on low heat for 5-7 minutes, stirring occasionally, until the oil starts to separate from the gravy. Add chili powder, Kashmiri chili powder, and salt to taste. Mix thoroughly and cook for another 2-3 minutes.

6. 6.Combine Chicken and Finish

   Add the fried chicken pieces to the gravy. Stir to coat the chicken evenly. Add chopped coriander leaves, bay leaves, and kasuri methi. Mix gently. Finally, stir in 1 tablespoon of butter and 1/4 cup of cream. Cook on low heat for another 5 minutes, allowing the flavors to meld and the gravy to thicken slightly. Cover and let it rest for a few minutes before serving.

7. 7.Serve Hot

   Serve the Restaurant-Style Butter Chicken hot with naan, roti, or steamed rice. Garnish with fresh coriander leaves if desired. Enjoy the rich, comforting flavors of this homemade dish!