butter chicken recipe: 1. Take 1 chicken breast and cut it into small cubes. 2. Add:  • 2 tsp ginger garlic paste  • ½ tsp turmeric powder  • 2 tsp red chilli powder (adjust according to your tolerance)  • 1 tsp coriander powder  • ½ tsp garam masala powder Mix well and marinate for 1–2 hours. 3. Pan fry the chicken until light golden brown. ⸻ For the gravy: 4. Slice 1 large onion and 2 large tomatoes. 5. In a pan, heat 3 tbsp oil and 5tbsp butter. Add onions and sauté until golden. Then add some ginger garlic paste and the tomatoes. Add salt to taste, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1 tsp red chilli powder 6. Add a handful of cashews (10–12). 7. Add 4–5 dried red chillies. (use only 2 if you don’t want it spicy) 8. Cook on medium heat until tomatoes soften. Cool the mixture, then blend into a smooth paste. ⸻ Final steps: 9. In a fresh pan, heat about 3tbsp butter. Add 1 tsp Kashmiri red chilli powder, then the blended paste. Cook for 15 minutes on medium flame, adding 3 small cubes of butter (about 2-3 tbsp) while it cooks. 10. Add the chicken, a splash of heavy cream, 1/2 tsp garam masala and mix everything well. 11. Garnish with dried fenugreek leaves (kasuri methi), cilantro, and a drizzle of chili oil and heavy cream. Serve hot. #butterchicken #indianrecipes