Butter Chicken Murgh Makhani

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

Heat 1 tablespoon of butter 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 until lightly browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set aside.

In the same pan, add another 2 tablespoons of butter. Once melted, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the green cardamom pods, cinnamon stick, and bay leaf. Saute for another minute until fragrant.

Stir in the crushed tomatoes, cumin powder, coriander powder, and a pinch of salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the tomatoes to break down. Stir occasionally to prevent sticking.

Remove the bay leaf, cinnamon stick, and cardamom pods. Carefully transfer the tomato mixture and the soaked cashews to a blender. Blend until completely smooth. For an extra silky texture, pass the blended gravy through a fine-mesh sieve back into the pan. This step is crucial for the signature smooth Butter Chicken texture.

Return the pan with the strained gravy to low heat. Stir in the cooked chicken, remaining 1 tablespoon of butter, crushed kasuri methi, and heavy cream. Add sugar if using, to balance the acidity. Simmer for another 5-7 minutes, allowing the chicken to absorb the rich flavors and the gravy to thicken slightly. Adjust salt if needed. Garnish with fresh cilantro before serving.