1-Step 1: Start the chicken marinade Begin with 500 grams of boneless chicken cut into 1-inch pieces. Place the chicken in a bowl and mix it with 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika, 1/4 to 1/3 teaspoon salt, and 3/4 to 1 tablespoon lemon juice. Stir well so every piece gets coated. Let this rest for 20 minutes at room temperature. This short first rest starts the tenderizing process and helps the seasoning sink in.

2-Step 2: Add the yogurt and spice marinade After the first rest, add 1/3 cup Greek yogurt or hung curd, 3/4 tablespoon ginger garlic paste, 1/8 teaspoon turmeric, 3/4 to 1 teaspoon garam masala, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kasuri methi, and 3/4 to 1 tablespoon oil. Mix until the chicken is fully coated. Cover the bowl and refrigerate it for at least 30 minutes, though overnight gives the best flavor. If you want that extra soft texture, use thick yogurt so the marinade stays rich rather than watery.

3-Step 3: Make the gravy base While the chicken marinates, prepare the sauce. Heat 2 to 3 tablespoons butter or ghee in a pan over medium heat. Add the 2-inch cinnamon piece, 2 to 4 green cardamoms, and 2 to 4 cloves. Let the spices sizzle for a few seconds so they release their aroma. Then add 1 1/2 cups sliced onions if using onions. Cook them until lightly golden. This step softens the tomato sourness and gives the gravy a sweeter base.

4-Step 4: Blend the tomato mixture Add 600 grams fresh tomatoes, or use 1 cup passata or 1/3 cup tomato paste if that is easier. Add 1 to 2 green chilies, 28 whole cashews, and 1/2 cup water. Blend until smooth. If you are using fresh tomatoes, cook them down first if needed so the mixture blends easily. You want a silky puree without chunks. This is the part that gives authentic Indian makhani its smooth restaurant-style texture.

5-Step 5: Cook the sauce until thick Pour the blended puree back into the pan. Stir in 1 to 2 teaspoons Kashmiri chili powder, 1 to 1 1/2 teaspoons garam masala, 1 to 1 1/2 teaspoons coriander powder, 1/2 teaspoon cumin powder, and 1/2 to 3/4 teaspoon salt. Cook the sauce on medium heat until it thickens and the raw tomato smell goes away. This usually takes 10 to 15 minutes. Stir often so the dairy and tomato do not stick to the pan. If the sauce gets too thick before the chicken goes in, add a splash of hot water.

6-Step 6: Cook the chicken Grill, pan-fry, or cook the marinated chicken in a skillet until it is cooked through. You want the pieces lightly browned on the outside but still juicy inside. If cooking in a pan, use medium-high heat and do not crowd the pieces. If needed, cook in batches so the chicken sears instead of steaming. The chicken does not need to be deeply browned since it will simmer in the gravy later.

7-Step 7: Combine chicken and gravy Add the cooked chicken to the thick sauce. Pour in 1 1/2 cups hot water and simmer gently until the chicken is tender and the flavors come together. Keep the heat low once the sauce is mixed in so the cream-based gravy stays smooth. Stir now and then, and let the sauce reduce slightly until it reaches the consistency you like.

8-Step 8: Finish with cream and herbs Stir in 1 teaspoon sugar, 1/2 tablespoon kasuri methi, 1/3 cup heavy cream, and 2 tablespoons chopped coriander leaves. Taste and adjust salt if needed. The sugar softens the tomato bite, the kasuri methi gives that familiar butter chicken aroma, and the cream brings everything together. Serve hot with rice, naan, or roti.