Step-by-Step Instructions

1. 1.Prepare the Chicken Marinade

   In a bowl, combine 1 tbsp mustard oil, 2 tsp red chili powder (Kashmiri Lal Mirch), 2 tsp garam masala, 1 tsp coriander powder, 1 tsp cumin powder, and 1/2 tsp turmeric. Mix well until a smooth paste forms. Add 1 tbsp ginger garlic paste, 3 tbsp curd, and salt to taste. Mix again until thoroughly combined.

2. 2.Marinate the Chicken

   Add 400g of clean, boneless chicken pieces (cut into medium-sized tikka pieces) to the marinade. Mix well, ensuring all chicken pieces are coated. Let it rest for at least 30 minutes, or ideally, overnight in the refrigerator.

3. 3.Cook the Marinated Chicken

   Heat 2 tbsp regular cooking oil in a pan. Place the marinated chicken pieces in the pan. Maintain a high flame and cook on one side for at least 3-4 minutes until a good char develops. Flip the chicken pieces and let them cook completely on the other side, maintaining high flame for another 3-4 minutes, until fully cooked and charred.

4. 4.Smoke the Chicken

   Transfer the cooked chicken pieces to a glass bowl. Place a small steel katori (bowl) in the center with a burning piece of coal. Pour a spoon of ghee or butter over the burning coal. Immediately cover the bowl with a tight or heavy lid to trap the smoke. Let it sit for about 10 minutes until the smoke starts disappearing, infusing the chicken with a smoky flavor.

5. 5.Prepare the Gravy Base

   In a pan, heat 2 tbsp oil. Add the whole spices: 1 piece mace, 3 cloves, 1 black cardamom, 3-4 green cardamoms, 2-inch cinnamon stick, 1 bay leaf, and 10-12 black peppercorns. Roast for about a minute. Add 4 cloves of garlic and 2 medium sliced onions. Sauté on a low flame until the onions start sweating and become translucent, ensuring they don't brown. Add 2 tbsp magaj (melon seeds) and 1/2 cup cashews. Mix well. Add 6 medium roughly chopped tomatoes. Cover the pan and let it cook on a low flame for 10-12 minutes, stirring occasionally and adding a little water if necessary, until the tomatoes soften.

6. 6.Grind the Gravy Paste

   Once the tomatoes are soft, let the mixture cool down. Before grinding, remove the whole spices like bay leaf, cinnamon stick, mace, and black cardamom. Transfer the remaining mixture to a mixer jar and grind it into a very smooth paste. You can strain it if you prefer an even smoother consistency.

7. 7.Finish the Gravy

   In a kadhai (wok), add 1 tsp oil and 2 tbsp butter. Once the butter melts, add 1 tbsp ginger garlic paste and sauté for a minute. Add 2 tsp red chili powder and mix quickly. Immediately add the prepared onion-tomato paste. Be careful of spluttering. Keep the flame medium to low. Add a little water to adjust the consistency to your liking. Add the smoked chicken pieces to the gravy. Adjust salt to taste. Crush 1 tbsp Kasuri Methi between your palms and add it to the gravy. Add 1 tbsp honey for sweetness and to balance the flavors. Give it a good mix. As soon as the gravy comes to a boil, remove it from the heat.

8. 8.Serve

   Your creamy smoked butter chicken is ready to be served. Garnish with a swirl of cream or butter and fresh coriander, if desired. Enjoy with naan, roti, or rice.