1-Let’s dive into making butter chicken from start to finish it’s simpler than you might think. Begin by preparing your chicken for marination, which helps lock in flavors and tenderize the meat. This step sets the foundation for that juicy texture we all love.

2-Start with patting dry the chicken and mixing it with the first marination: 500 grams boneless chicken pieces, ¾ to 1 tablespoon lemon juice, ¼ to ⅓ teaspoon salt, and ½ to ¾ teaspoon Kashmiri red chili powder. Let it rest for 20 minutes. After that, add the second marination ingredients: ⅓ cup thick yogurt, ¾ tablespoon ginger garlic paste, ⅛ teaspoon turmeric, ¾ to 1 teaspoon garam masala, ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kasuri methi, and ¾ to 1 tablespoon oil. Mix well, cover, and refrigerate for at least 12 hours up to 48 hours works best for deeper flavors.

3-Cooking the Sauce Once marinated, it’s time to build the sauce. If using onions, sauté 1½ cups sliced onions in 1-2 tablespoons oil until golden, about 7-8 minutes, then cool and set aside. Blend 600 grams fresh tomatoes, the sautéed onions if used, 28 soaked cashews, and ½ cup water until smooth, then strain if needed.

4-Heat 2 to 3 tablespoons butter or ghee in a pan. Add the optional spices: 2-inch cinnamon stick, 2 to 4 green cardamoms, and 2 to 4 cloves, frying until fragrant. Next, stir in ¾ tablespoon ginger garlic paste and 1 to 2 green chilies, cooking briefly. Turn off the heat, add 1 to 2 teaspoons Kashmiri chili powder, 1 to 1½ teaspoons garam masala, ½ teaspoon cumin powder, and 1 to 1½ teaspoons coriander powder.

5-Pour in the tomato-cashew puree, bring to a boil, and simmer partially covered for 12-15 minutes until thickened. Add 1½ cups hot water and simmer another 10 minutes until the sauce thickens and fat traces appear. Remove whole spices if used.

6-Finishing the Dish Bring the marinated chicken to room temperature and grill it in the oven at 460°F for 20-22 minutes, turning midway, or pan-fry in batches with 1 tablespoon butter or oil until cooked. Add the chicken to the sauce, along with ½ cup hot water if needed, and simmer for 5-7 minutes until tender.

7-Finally, stir in ½ to ¾ teaspoon salt, 1 teaspoon sugar, and ½ tablespoon kasuri methi, adjusting garam masala and butter as desired. Turn off the heat and gently fold in ⅓ cup heavy cream, tempering it first with a little hot gravy. Garnish with 2 tablespoons chopped coriander leaves and serve with rice or bread. The total active time is about 45 minutes, plus marination.