Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine boneless chicken pieces with turmeric powder, chili powder, ginger garlic paste, garam masala powder, salt, and lemon juice. Mix well until the chicken is evenly coated with the spices.

2. 2.Add Yogurt to Marinade

   Add yogurt to the spiced chicken and mix thoroughly. Cover the bowl with plastic wrap and let it marinate for a few hours in the refrigerator to allow the flavors to deepen.

3. 3.Prepare Gravy Base Ingredients

   Heat cooking oil in a pan. Add cardamom pods, cloves, and black cardamom. Then add sliced onions and dry red chilies, sautéing until the onions soften. Add chopped tomatoes and cashews, cooking until the tomatoes are soft.

4. 4.Blend the Gravy Paste

   Transfer the cooked onion-tomato-cashew mixture to a bowl. Add yogurt, coriander powder, and garam masala powder. Blend all ingredients into a smooth paste.

5. 5.Fry the Marinated Chicken

   In the same pan, heat cooking oil and butter. Add the marinated chicken pieces and fry them until they are cooked through and lightly browned.

6. 6.Cook the Gravy

   In a separate pot, melt butter. Pour the blended gravy paste into the pot. Add chili powder, Kashmiri chili powder, and salt to taste. Cook on low heat, stirring continuously to prevent burning, until the oil separates from the gravy.

7. 7.Combine Chicken and Gravy

   Add the fried chicken pieces to the simmering gravy. Stir well to combine.

8. 8.Finish with Aromatics and Cream

   Sprinkle chopped coriander leaves, add bay leaves, and Kastoori Methi (dried fenugreek leaves). Add small pieces of butter and pour in the cream. Stir gently to incorporate all ingredients. Simmer on low heat for a few minutes until the butter chicken is rich and creamy.

9. 9.Serve Hot

   Serve the restaurant-style butter chicken hot with naan or rice, and enjoy the rich, comforting flavors.