Butter Chicken Murgh Makhani

In a large bowl, combine chicken pieces with yogurt, 1 tbsp ginger-garlic paste, lemon juice, 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.

Heat 1 tbsp butter 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, and sear for 3-4 minutes per side until lightly browned. The chicken does not need to be cooked through. Remove chicken and set aside.

In the same pan, melt 2 tbsp butter over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes. Add the remaining 1 tbsp ginger-garlic paste, cardamom pods, cinnamon stick, and bay leaf. Sauté for 1 minute until fragrant.

Stir in the tomato puree, soaked and pureed cashews (blend cashews with a little water until smooth), remaining 1/2 tsp garam masala, and sugar. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and oil separates.

Remove the whole spices (cardamom, cinnamon, bay leaf) if desired for a smoother texture. You can also blend the gravy with an immersion blender or transfer to a regular blender (be careful with hot liquids) for an extra smooth consistency. Add the seared chicken back into the gravy. Stir well to coat the chicken.

Stir in the heavy cream and the remaining 1 tbsp of butter. Cook for another 3-5 minutes on low heat, just until the chicken is cooked through and the sauce is heated through. Do not boil after adding cream. Taste and adjust salt and sugar if needed. Garnish with fresh cilantro before serving.