Butter Chicken Classic Murgh Makhani

In a large bowl, combine chicken pieces with yogurt, 1/2 tbsp ginger-garlic paste, red chili powder, turmeric powder, 1/2 tsp garam masala, and salt. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours for best flavor.

Heat 1 tbsp butter and 1 tbsp vegetable oil in a large pan or Dutch oven over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through. Remove chicken and set aside.

In the same pan, add another 1 tbsp butter. Once melted, add the chopped onion, remaining 1/2 tbsp ginger-garlic paste, green cardamom pods, cinnamon stick, and bay leaf. Saute until onions are soft and translucent, about 5-7 minutes.

Stir in the tomato puree, soaked cashews (drained), sugar, and remaining 1/2 tsp garam masala. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Remove the bay leaf, cinnamon stick, and cardamom pods (if easily found). Carefully transfer the sauce to a blender or use an immersion blender. Blend until completely smooth and creamy. For an extra silky sauce, pass it through a fine-mesh sieve back into the pan.

Return the blended gravy to the pan over low heat. Add the cooked chicken pieces. Stir in the remaining 2 tbsp butter, kasoori methi (crushed between your palms), and heavy cream. Simmer gently for another 5 minutes, allowing the chicken to absorb the flavors and the sauce to warm through. Do not boil after adding cream.

Taste and adjust salt if needed. Garnish generously with fresh chopped cilantro. Serve hot with naan bread, roti, or basmati rice for a truly authentic Indian meal.