Butter Chicken Murgh Makhani

In a large bowl, combine the chicken pieces with yogurt, 1 tablespoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, garam masala, lemon juice, and a pinch of salt. Mix thoroughly to coat the chicken. Marinate for at least 30 minutes at room temperature, or for 2-4 hours in the refrigerator for best results.

Heat 2 tablespoons of butter or ghee in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add the marinated chicken in batches, ensuring not to overcrowd the pan. Cook until the chicken is lightly browned on all sides and mostly cooked through. Remove the cooked chicken from the pan and set aside.

In the same pan, add the remaining 2 tablespoons of butter or ghee. Once melted, add the finely chopped onions and sauté over medium heat until they turn translucent and soft, about 5-7 minutes. Add the remaining 1 tablespoon of ginger-garlic paste and cook for another minute until fragrant.

Stir in the crushed tomatoes, remaining 1/2 teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder. Add a teaspoon of salt. Bring the mixture to a gentle simmer. Drain the soaked cashews, blend them with a little water to form a smooth paste, and stir this cashew paste into the simmering sauce. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the edges.

Carefully transfer the hot sauce to a blender. Blend until it is completely smooth and creamy. For an extra silky texture, strain the blended sauce through a fine-mesh sieve back into the pan, pressing down on any solids. This step is optional but highly recommended for restaurant-quality butter chicken.

Return the cooked chicken to the smooth, strained sauce. Add the crushed kasoori methi, green chilies (if using), and sugar (if desired to balance the tanginess of the tomatoes). Stir in the heavy cream. Simmer for another 5-7 minutes, allowing the flavors to meld and the chicken to finish cooking through in the rich sauce. Taste and adjust seasoning as needed.

Remove the Butter Chicken Murgh Makhani from heat. Garnish generously with fresh chopped cilantro and a final swirl of heavy cream, if desired. Serve hot with warm naan bread, roti, or fluffy basmati rice for a truly authentic Indian meal.