Name: Butter Chicken (Indian Chicken Makhani)
Total time: 55 min
Cuisine: Indian
Ingredients: 1/2 kg Boneless chicken, cut to 1 inch pieces; 1/2 - 3/4 tsp Kashmiri red chili powder, or paprika, adjust to taste; 1/4 - 1/3 tsp Salt, adjust to taste; 3/4 - 1 tbsp Lemon juice; 1/3 cup Greek yogurt, hung curd or thick curd; 3/4 tbsp Ginger garlic paste, or 1/2 tbsp fine grated ginger + 1/2 tbsp fine grated garlic; 1/8 tsp Turmeric, optional; 3/4 - 1 tsp Garam masala, adjust to taste; 1/2 tsp Cumin powder, optional; 1 tsp Coriander powder, optional; 1 tsp Kasuri methi, optional, dried fenugreek leaves; 3/4 - 1 tbsp Oil; 2-3 tbsp Butter, or ghee, divided; 2 inch Cinnamon, piece, optional, for extra flavor; 2-4 Green cardamoms, optional, for added flavor; 2-4 Cloves, optional; 1 1/2 cup Onions, sliced, optional, cuts down acidity from tomatoes; 600 g Fresh tomatoes, or 1 cup passata/canned tomato puree or 1/3 cup double concentrate tomato paste; 3/4 tbsp Ginger garlic paste, or 1/2 tbsp each fine grated ginger and garlic; 1-2 Green chilies, optional, deseeded, slit or chopped; 1/3 cup Whole raw cashews, soaked in hot water, sub with 1/4 to 1/3 cup heavy cream; 1/2 cup Water, to blend, more if required; 1-2 tsp Kashmiri chili powder, adjust to taste, reduce for kids; 1 - 1 1/2 tsp Garam masala, divided, adjust to taste; 1 - 1 1/2 tsp Coriander powder, optional, adjust to taste; 1/2 tsp Cumin powder, optional, adjust to taste; 1/2 - 3/4 tsp Salt, adjust to taste; 1 tsp Sugar, to balance the flavors; 1/2 tbsp Kasuri methi, dried fenugreek leaves; 1 cup Hot water, to make gravy, cut down to 1/2 cup if omitting cashews

Method

16 steps. Tap one to mark it done.

Combine the chicken with the lemon juice, chili powder, and salt. Cover and leave it to stand for 20 minutes. Afterward, mix in the Greek yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder, and garam masala.
Allow the mixture to sit for at least 30 minutes, or keep it in the refrigerator overnight to get the finest flavor.
If using the optional sliced onions, cook them in 1 tablespoon of oil until they are a light gold color, which takes about 7 minutes. Allow them to cool.
Place the tomatoes, cooked onions, raw cashews, and water into a blender. Process until the mixture is a completely smooth puree. Alternatively, liquidize the raw cashews with water on their own to create a smooth cream.
Take the chicken out of refrigeration so it gets closer to room temperature before you cook it.
Melt the butter in a pan and toss in the cinnamon, cloves, and green cardamoms.
Once the whole spices start to crackle, add the ginger garlic paste and green chilies. Cook on low heat for 1 to 2 minutes, ensuring it becomes aromatic without scorching.
Extinguish the heat and stir the red chili powder, garam masala, cumin powder, and coriander powder into the pan.
Add the blended tomato and cashew mixture. Pass it through a sieve straight into the pan if any lumps remain.
Combine thoroughly and place a lid on askew. Heat on medium-high heat until boiling, then lower the heat to medium or low. Simmer, stirring once in a while, until the sauce becomes thick.
Stir in the hot water and let it bubble gently for 10 minutes. Wait for the sauce to reduce and droplets of oil to rise to the surface. Take out and throw away the whole spices now.
Coat a skillet or griddle with 1 tablespoon of butter or ghee and get it very hot. Lay the seasoned chicken pieces in the pan, leaving a bit of room between each one.
Sear on medium heat for 2 minutes, then flip them over. Ensure they do not char or dry out; cook just until the meat is cooked through and the coating has clung to the pieces. Cook in 2 to 3 separate batches if your pan is too small.
Transfer the cooked chicken into your prepared sauce. If the consistency is too dense, you can add about 1/2 cup of extra hot water. Put the lid on and simmer for 5 to 7 minutes to make the meat tender.
Season with salt, sugar, and kasuri methi. Sample the sauce, then add a bit more garam masala or a final tablespoon of butter if desired.
Remove from the heat and stir in most of the heavy cream. Decorate with the chopped coriander leaves and a small splash of the remaining cream. Accompany with turmeric rice, steamed Basmati rice, butter naan, or cumin rice.