Butter Chicken Classic Murgh Makhani

In a large bowl, combine the chicken pieces, yogurt, 1/2 tablespoon ginger-garlic paste, 1/2 teaspoon red chili powder, turmeric powder, garam masala, lemon juice, and 1/2 teaspoon salt. Mix everything thoroughly, ensuring the chicken is well coated. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or for 2-4 hours in the refrigerator for best results.

Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook the chicken for 5-7 minutes, turning occasionally, until it is browned on all sides and about 70-80% cooked through. Remove the cooked chicken from the pan and set it aside.

In the same pan, add the remaining 1 tablespoon of vegetable oil and 1 tablespoon of butter. Reduce the heat to medium. Add the finely chopped onion and cook, stirring frequently, until it turns translucent and lightly golden brown, which should take about 5-7 minutes. Next, add the remaining 1/2 tablespoon ginger-garlic paste and the slit green chilies (if using). Sauté for another minute until fragrant, being careful not to burn the garlic.

Pour in the pureed tomatoes into the pan. Add a pinch of salt and the remaining 1/2 teaspoon red chili powder. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and cook, stirring occasionally, for 8-10 minutes. Continue cooking until the oil begins to separate from the tomato mixture, indicating that the tomatoes are well cooked and the flavors have deepened.

Add the pre-soaked and drained cashews to the tomato mixture in the pan. Cook for 2-3 minutes. Carefully transfer the entire contents of the pan into a blender. Blend until the mixture is completely smooth and creamy. For an exceptionally smooth restaurant-style gravy, you can pass the blended sauce through a fine-mesh sieve back into the clean pan, discarding any solids.

Return the smooth, blended gravy to the pan over medium-low heat. Add the previously cooked chicken pieces to the sauce. Stir in the sugar and the crushed dried fenugreek leaves (kasoori methi). Mix everything gently. Allow the chicken to simmer in the rich sauce for 10-15 minutes, ensuring it is fully cooked and has absorbed all the wonderful flavors of the Makhani gravy.

Finally, stir in the heavy cream and the remaining 2 tablespoons of unsalted butter. Cook for another 2-3 minutes, heating gently without bringing the gravy to a boil after adding the cream to prevent curdling. Taste and adjust seasoning if necessary, adding more salt or sugar to balance the flavors. Garnish generously with fresh chopped cilantro before serving.