Step 1: Marinating the Chicken Begin by marinating the chicken to lock in those essential flavors. First, mix 500 grams of boneless chicken pieces with 1 tablespoon lemon juice, 1 teaspoon Kashmiri red chili powder, and 1 teaspoon salt, letting it sit for 20 minutes. Then, add 4 tablespoons Greek yogurt, 1 tablespoon ginger garlic paste, ½ teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kasuri methi, and 1 tablespoon oil. Refrigerate this mixture for at least 12 hours to tenderize the meat fully.

Step 2: Preparing the Sauce While the chicken marinates, focus on the sauce, which forms the heart of Butter Chicken. If using onions, sauté 1 medium onion in a pan until golden. Blend the onions with 400 grams fresh tomatoes or 1 cup canned tomato puree, ¼ cup soaked cashews, and some water to create a smooth puree. In a separate pan, heat 3 tablespoons butter or ghee, add whole spices if desired, and fry 1 tablespoon ginger garlic paste and 1-2 green chilies until fragrant.

Step 3: Cooking the Chicken and Combining Once marinated, cook the chicken by grilling or pan-frying until it’s done but not overcooked. In the same pan as the sauce, stir in the powdered spices like 1 teaspoon Kashmiri chili powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, and 1 teaspoon cumin powder. Add the tomato-cashew puree and simmer until thickened, then incorporate the cooked chicken and adjust with water as needed. Finish by seasoning with salt, 1 teaspoon sugar, and 1 teaspoon kasuri methi, then stir in ¼ cup heavy cream carefully. Garnish with fresh coriander leaves. This step-by-step approach not only simplifies the process but also highlights the nutritional value, as each serving provides essential vitamins and minerals.