1-First Step: Mise en place and marinating Trim and cut ½ kg boneless chicken into 1-inch pieces. In a bowl, combine 1 cup plain yogurt, ¾ tablespoon ginger garlic paste, 1 teaspoon garam masala, ⅛ teaspoon turmeric, 1 teaspoon Kashmiri chili powder, and ¼ to ⅓ teaspoon salt, plus ¾ to 1 tablespoon lemon juice. Add the chicken, mix well, cover, and refrigerate for at least 12 hours for best results. This step ensures the chicken absorbs flavors deeply, making it tender and juicy.

2-Second Step: Brown the protein Heat 2 tablespoons butter or ghee in a pan. Remove the chicken from the marinade and sear it in a single layer over medium heat for 2 minutes per side until browned. Set aside while you prepare the sauce. For vegan options, brown tofu or jackfruit in the same way to get that nice texture.

3-Third Step: Build the sauce base In the same pan, sauté 1½ cups sliced onions until golden, about 7 minutes. Blend 600 grams fresh tomatoes, the onions, and 28 soaked cashews with ½ cup water into a smooth puree. Add this to the pan with spices like 1 to 2 teaspoons Kashmiri chili powder and simmer for 12-15 minutes until thickened. This creates a rich base for your butter chicken.

4-Fourth Step: Simmer with reserved marinade and finish Stir the reserved marinade into the sauce and bring to a simmer. Add the browned chicken and 1½ cups hot water, then cook for 5 to 7 minutes until everything blends. For a nut-free version, use ¼ to ⅓ cup heavy cream instead. Remember to adjust salt and add 1 teaspoon sugar for balance.

5-Fifth Step: Adjust seasoning and texture Taste and add more garam masala if needed. Stir in ⅓ cup cream off the heat for creaminess. If the sauce is too thick, add extra water. Garnish with 2 tablespoons chopped coriander leaves for a fresh finish.

6-Final Step: Rest and serve Let the dish rest for a few minutes before serving with basmati rice or naan. For tips on marinating with yogurt, see yogurt marinating guide, which can enhance your butter chicken prep.