In a large bowl, combine chicken thighs, plain yogurt, ginger-garlic paste, lemon juice, turmeric powder, Kashmiri red chili powder, garam masala, and salt. Mix well to coat the chicken thoroughly. Marinate for at least 30 minutes at room temperature, or preferably 2-4 hours in the refrigerator for best flavor.
Heat some unsalted butter in a large pan or pot over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add more unsalted butter. Sauté the finely chopped onion until translucent and soft. Add the remaining ginger-garlic paste and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, remaining turmeric powder, remaining Kashmiri red chili powder, cumin powder, coriander powder, sugar, and remaining salt. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides.
Drain the soaked cashew nuts and blend them with water until a very smooth, creamy paste is formed. Add this cashew paste to the tomato mixture in the pan and stir well.
Return the cooked chicken pieces to the pan. Add the remaining garam masala. Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and deepen.
Stir in the crushed dried fenugreek leaves (Kasoori Methi) and heavy cream. Heat through gently for 2-3 minutes; do not let it boil. If desired, stir in the final tablespoon of unsalted butter for extra richness.
Garnish the Butter Chicken with fresh coriander leaves before serving. Serve hot with naan bread, roti, or basmati rice.
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