1-Getting ready for Butter Chicken: Start by preparing your ingredients, like chopping 500 grams of boneless chicken into 1-inch pieces and gathering spices. If you’re adapting for diets, swap chicken with tofu or tempeh for a plant-based twist.

2-First: pat dry the chicken and season it with lemon juice, chili powder, and salt. Let it rest for 20 minutes to build flavor. Then, mix in yogurt, ginger garlic paste, spices, kasuri methi, and oil, and marinate for at least 12 hours in the fridge for tender results I personally love how this step makes the chicken so juicy.

3-Next: if you’re using onions, sauté them until lightly golden, cool, and blend with tomatoes, soaked cashews, and water into a smooth puree. Heat butter in a pan, add whole spices to sizzle, then stir in ginger garlic paste and green chilies until aromatic.

4-Cooking the Sauce: Turn off the heat, add powdered spices, and mix well. Pour in the tomato-cashew puree, bring it to a boil, and simmer until thickened, about 12-15 minutes. Add hot water to adjust consistency and simmer for another 10 minutes, then remove the whole spices.

5-Now: pan-fry the marinated chicken in batches with oil or butter until cooked through and moisture evaporates you can lightly brown it for extra flavor. Add the chicken to the sauce, simmer for 5-7 minutes until tender, and season with salt, sugar, kasuri methi, garam masala, and more butter if you like.

6-Finally: stir in heavy cream gently, garnish with coriander leaves, and serve hot with rice or naan. For special diets, go with gluten-free sides, and remember, tempering the cream with gravy prevents it from splitting. Prep time is 15 minutes, marination takes 12 hours, cook time is 30 minutes, and total time is about 45 minutes excluding marination.