Butter Chicken

1. 1

   Pour ½ cup of water into a heavy-bottomed pan.

2. 2

   Combine the tomatoes, onions, garlic, ginger, degi mirch, and all the whole spices in the pan, stirring thoroughly.

3. 3

   Stir in 1½ teaspoons of butter along with salt to taste, place a lid on the pan, and let it cook for 15 minutes.

4. 4

   When the tomatoes have softened, use an immersion blender to puree the mixture until it is smooth, then pass it through a fine-mesh sieve and put it aside.

5. 5

   Melt 2 tablespoons of butter in a fresh pan set over medium heat, then stir in the red chilli powder and coriander powder and cook them for approximately 1 minute.

6. 6

   Stir the strained gravy into the pan and let it simmer for 2 to 3 minutes.

7. 7

   Incorporate the fresh cream, honey, and shredded cooked tandoori chicken, combine thoroughly, and continue cooking for 3 to 4 more minutes.

8. 8

   Stir in the kewra water and toasted, crushed dried fenugreek leaves, then allow the mixture to simmer for 2 more minutes.

9. 9

   Set a small metal bowl holding the hot, burnt piece of charcoal right in the center of the gravy. Drizzle the ghee directly onto the charcoal, then instantly seal the pan with a tight-fitting lid. Keep it covered for 2 to 3 minutes so the smoke infuses the dish, then cautiously lift out the bowl of charcoal.

10. 10

    Dish the butter chicken into a serving bowl. Decorate the top with a swirl of fresh cream and a coriander sprig, then serve hot alongside roti or rice.

Recipe by @Chef Ranveer Brar on YouTube. See the original for their notes and tips.