How To Make Butter Chicken At Home | Restaurant Style Recipe

In a bowl, combine boneless chicken breast with ginger-garlic paste, red chili powder, and salt. Mix thoroughly to coat the chicken.

Set the marinated chicken aside for 15-20 minutes.

Heat oil in a pan over medium heat. Add the marinated chicken pieces and pan-fry them until they are cooked through.

Once the chicken is cooked, transfer it to a separate bowl and set aside.

In the same pan, add roughly cut onions, a little oil, and a spoonful of butter. Sauté until the onions become soft.

Add the roughly slit tomatoes and cashew nuts to the pan and mix.

Add water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and Kashmiri chili powder. Mix everything together well.

Let the mixture simmer for 15-20 minutes until the tomatoes are soft and the mixture is mushy.

Turn off the flame and transfer the cooked mixture into a separate bowl. Use a hand blender to blend it into a fine, smooth puree.

Strain the puree through a sieve back into the pan to get a velvety smooth gravy, pressing the pulp to extract maximum flavor.

Reheat the strained gravy and add the remaining butter and fresh cream. Stir until well combined.

Add the pan-fried chicken pieces and crushed kasoori methi (dried fenugreek leaves) to the gravy.

Allow the butter chicken to simmer for another 5-7 minutes, letting the flavors meld together.

Transfer the butter chicken to a serving dish. Garnish with a swirl of fresh cream and a sprinkle of kasoori methi before serving.