Butter Chicken

Steps

1. Add the chunks of chicken to a bowl and mix with garlic paste, ginger paste, red chili powder, and salt.
2. Marinate the chicken for 15-20 minutes.
3. Heat some oil in a pan over medium heat.
4. Pan fry the marinated chicken pieces until almost done, then transfer them to another bowl.
5. In the same pan used for cooking the chicken, add chopped onion and a spoonful of butter.
6. Lightly sweat the onions.
7. Add roughly cut tomatoes and cashew nuts to the pan.
8. Pour in some water and garlic paste.
9. Season with salt, malt vinegar, sugar, garam masala powder, and red chili powder.
10. Mix the ingredients evenly.
11. Let the mixture simmer for at least 15-20 minutes until it becomes mushy.
12. Turn off the flame and transfer the cooked mixture into a container.
13. Use a hand blender to churn the mixture into a fine puree/pulp.
14. Strain this pureed gravy back into the same pan, pressing as much liquid out of the solids as possible.
15. Reheat the strained gravy in the pan.
16. Add butter and cream to the gravy.
17. Add the cooked chicken pieces to the gravy.
18. Finally, add crushed kasuri methi.
19. Simmer the gravy for 5-7 minutes until heated through.