Authentic Homemade Butter Chicken by Swasthis Recipes

Ingredients

• 500g (1.1 lbs) boneless chicken, cut into bite-sized pieces
• 1 tbsp lemon juice
• 1/3 cup greek yogurt or hung curd
• 3/4 tbsp ginger garlic paste
• 1/2 tsp kashmiri red chili powder
• 3/4 tsp garam masala
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1/8 tsp turmeric powder
• 1/4 tsp salt
• 1 tbsp oil (for marinade)
• 2 tbsp butter
• 1.5 cup (130g) yellow onion, sliced
• 600g (1.3 lbs) fresh tomatoes, diced
• 1/3 cup (42g) cashews
• 1.5 cup hot water
• 3/4 tbsp ginger garlic paste (for sauce)
• 1 tsp kashmiri red chili powder (for sauce)
• 1 tsp garam masala (for sauce)
• 1/2 tbsp kasuri methi (for sauce)

Instructions

1. Pat chicken dry, toss with lemon juice, salt, and chili powder; rest for 20 minutes.
2. Add remaining marinade ingredients (yogurt, ginger-garlic paste, spices) to the chicken, mix well, and refrigerate for 12 to 48 hours.
3. Sauté sliced onions in 1 tbsp oil over medium heat for 7-8 minutes until golden; cool slightly.
4. Blend the sautéed onions, tomatoes, and cashews with 1/2 cup water into a very smooth puree.
5. Heat 2 tbsp butter in a pan, add whole spices (cinnamon, cloves, cardamom), ginger-garlic paste, and chilies; sauté for 1-2 minutes.
6. Turn off heat, stir in dry spices (chili powder, garam masala, cumin, coriander), then add the tomato-cashew puree over medium heat until heated through, about 5 min.
7. Simmer the sauce partially covered for 12-15 minutes until thick, then stir in 1.5 cups hot water and cook for another 10 minutes.
8. Grill the marinated chicken pieces in a separate pan with a little oil over medium-high heat until charred and cooked through, about 8-10 minutes.
9. Add the grilled chicken to the simmering sauce, stir in crushed kasuri methi, and cook for 5 minutes before serving.