1-First Step: Prepare the Chicken for Marination Begin by rubbing 600g cubed boneless chicken thighs or breasts with 1 tsp lemon juice, 1 tsp Kashmiri red chili powder, and 1 tsp salt. Let it sit for 30 minutes at room temperature to start the tenderizing process. This step ensures the chicken absorbs flavors deeply, making it juicy and flavorful.

2-Second Step: Complete the Marination Mix in ½ cup thick yogurt, 1 tbsp ginger-garlic paste, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp turmeric, 1 tsp Kashmiri chili powder, 1 tsp kasuri methi, 1 tbsp oil, and salt to taste with the chicken. Coat everything well and refrigerate for at least 12 hours, or up to 48 hours for best results. If you’re short on time, 12 hours still yields great tenderness. For dietary adaptations, use a vegan substitute like tofu here.

3-Third Step: Cook the Chicken Grill, pan-fry, or bake the marinated chicken at 200°C (400°F) for 10-12 minutes until it reaches an internal temperature of 75°C (165°F). Aim for a slight char for that authentic taste, but don’t overcook to keep it moist. This method works for various preferences, like baking for busy parents or grilling for food enthusiasts. Once done, set aside the cooked chicken.

4-Fourth Step: Make the Cashew Paste Soak ¼ cup cashews in ½ cup hot water for about 15 minutes, then blend into a smooth paste. If you’re making it nut-free, substitute with ¼ cup heavy cream instead. This paste adds creaminess to the sauce, and for low-calorie options, you can reduce the amount slightly.

5-Fifth Step: Prepare the Sauce Base Sauté 1 sliced onion (if using) in 1 tbsp butter until golden, then blend it with 500g boiled tomatoes to make a smooth puree, about 2 cups. In a pan, heat 2 tbsp butter and add 1 cinnamon stick, 2 cloves, 4 green cardamoms, and 1 bay leaf, along with 1 tsp ginger-garlic paste and 2 green chilies. Stir in the ground spices off the heat to avoid burning.

6-Sixth Step: Simmer the Sauce Add the tomato puree, cashew paste, and ½-1 cup hot water to the pan, then simmer for 10-15 minutes until the sauce thickens. This step builds the rich base, and you can adjust water for thinner consistency if needed. For seniors or kids, reduce spices here to tone down the heat.

7-Seventh Step: Combine and Finish Add the cooked chicken to the sauce and simmer for 5-7 minutes to let flavors meld. Finish by stirring in ½ cup heavy cream, 1 tsp kasuri methi, ½ tsp garam masala, 1 tsp sugar if desired, salt to taste, and 1 tbsp butter. Garnish with 2 tbsp chopped coriander leaves. For advanced tips, try our yogurt cake recipe for complementary sides using similar ingredients.

8-Final Step: Serve and Enjoy Serve your Butter Chicken hot with basmati rice, naan, or lentils for a complete meal. This totals about 45 minutes of active time plus marination, serving 4 with around 385 calories per portion. It’s versatile for parties or quiet dinners, and you can adapt it for different tastes right at the end.