Butter Chicken

Instructions

1. 1

   Marinate the Chicken

   In a large bowl, whisk together the ginger-garlic paste, spices, lemon juice, and yogurt. Add the cubed chicken and toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours, ideally overnight.

2. 2

   Cook the Chicken

   Prepare the chicken by grilling, pan-searing, or roasting until fully cooked. Set aside while you prepare the gravy.

3. 3

   Sauté Aromatics

   In a large, high-walled skillet, melt 4 tbsp butter and 2 tbsp olive oil. Add cumin seeds, cardamom, bay leaf, cloves, green chiles, and turmeric. Sauté for 1 minute until fragrant.

4. 4

   Build the Flavor

   Add the onion and cook for 5 minutes until lightly browned. Stir in the ginger-garlic paste for 1 minute. Add the ground cumin, chile powder, coriander, and garam masala, stirring for another minute.

5. 5

   Simmer Tomato & Cashews

   Add the crushed tomatoes (or purée), cashews, and a pinch of salt. Cook, stirring often, for 10–15 minutes until the tomatoes turn a deep, dark red and cashews have softened.

6. 6

   Blend the Gravy

   Transfer the mixture to a blender. Add 1/2 cup water and blend until completely smooth. Add more water if needed to reach your desired consistency.

7. 7

   Final Simmer

   Wipe the pan clean and return the smooth gravy to it. Add 3 tbsp butter, 1 tbsp sugar, and the cooked chicken. Cover and simmer on low for 10 minutes.

8. 8

   Finishing Touches

   Stir in the heavy cream and kasuri methi. Adjust salt to taste. Garnish with fresh cilantro before serving.