Butter Chicken

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Step 1

In a bowl, mix the chicken cubes with red chili powder, coriander powder, cumin powder, salt, lemon juice, and ginger-garlic paste.

Step 2

Add the Yogurt (Tok Doi) and mix well [01:01].

Step 3

Let it marinate for 1 hour (or minimum 30 mins).

Step 4

Making the Base Gravy [01:18]

Step 5

Heat butter in a pot. Add sliced onions and sauté until soft [01:25].

Step 6

Add ginger-garlic paste, green chilies, dried red chilies.

Step 7

Add the whole spices (Cinnamon, Cardamom, Cloves, Bay Leaf) [01:51].

Step 8

Add the Tomatoes, salt, chili powder, and Cashew Nuts [02:12].

Step 9

Add water, cover the pot, and cook for 7-8 minutes until tomatoes are completely soft and mushy [02:43].

Step 10

Cool & Blend: Once cooked, let it cool down. Put it in a blender and make a smooth paste.

Step 11

Strain: Pour the paste through a strainer (chalni) to remove skins and whole spices. This gives that silky "Restaurant" texture [04:31].

Step 12

Phase 3: Frying the Chicken [03:07]

Step 13

Heat oil in a frying pan on High Heat.

Step 14

Add the marinated chicken pieces one by one.

Step 15

Fry for 7-8 minutes until they have brown spots (char marks) but are cooked through. Remove and keep aside.

Step 16

Final Assembly [04:46]

Step 17

Pour the strained gravy back into the clean pot. Cook for 5 minutes.

Step 18

Add Sugar, Kasuri Methi, and the extra Butter [05:05]. Mix well.

Step 19

Add the fried chicken pieces into the gravy. Simmer for 5-6 minutes [05:18].

Step 20

Finally, pour in the Fresh Cream [05:33]. Stir gently and cook for 2 more minutes.

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