Butter Chicken Classic Murgh Makhani

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

Heat 1 tbsp butter and 1 tbsp vegetable oil in a large pan or skillet over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the pan and set aside.

In the same pan, add another 2 tbsp of butter. Once melted, add the chopped onion and saute until translucent and lightly golden, about 5-7 minutes. Add 1 tbsp ginger-garlic paste and green chilies (if using), and cook for another 1-2 minutes until fragrant.

Pour in the tomato puree. Add the remaining 1/2 tsp red chili powder, 1/2 tsp garam masala, and salt to taste. Stir well and bring to a gentle simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the sides.

Stir in the cashew paste and sugar. Cook for 2 minutes. For a smoother gravy, carefully transfer the mixture to a blender and blend until completely smooth. Return the blended gravy to the pan. Stir in the crushed Kasoori Methi.

Add the cooked chicken pieces to the gravy. Stir gently to coat. Let it simmer for 3-5 minutes to allow the flavors to meld. Finally, stir in the heavy cream and the last 1 tbsp of butter. Heat through gently without boiling. Garnish with fresh chopped coriander and serve hot with naan, roti, or basmati rice.