1- Creating Butter Chicken at home is straightforward and rewarding, starting with marinating the chicken for maximum flavor. Begin by cutting 500 grams (1.1 lbs) of boneless chicken into bite-sized pieces and mixing it with lemon juice, chili powder, and salt for the first marination let it sit for about 20 minutes. For the second marination, add Greek yogurt or hung curd, ginger garlic paste, and optional spices, then refrigerate for at least 12 hours to ensure tender results.

2- Once marinated, it’s time to prepare the sauce. Sauté onions if you’re using them, then blend fresh tomatoes or canned puree with onions, cashews, and water into a smooth mixture. In a pan, melt butter or ghee and briefly fry whole spices, ginger garlic paste, and green chilies. Add the dry spices, stir in the tomato-cashew puree, and cook until it thickens, simmering for about 10 minutes with hot water.

3-Cooking the Chicken Grill or pan-fry the marinated chicken until it’s just cooked and any moisture evaporates. Add it to the sauce, adjust with water if needed, and simmer until everything is tender. Finally, season with salt, sugar, kasuri methi, and a bit more garam masala if desired, then mix in heavy cream and garnish with chopped coriander leaves.

4- Prep time is approximately 15 minutes, with cook time around 30 minutes, plus at least 12 hours for marination. First, prepare the chicken by cutting into bite-sized pieces and marinating with yogurt, turmeric, and salt for at least 30 minutes. Heat butter in a large pan and sauté garlic and ginger until fragrant.

5- Add tomato puree along with garam masala and cumin, then simmer for 10 minutes.

6- Incorporate the marinated chicken and cook for 15-20 minutes.

7- Stir in cream or coconut milk, adjust seasoning, and garnish before serving.