Butter Chicken

Cut the chicken thighs into 2” pieces, and place them in a mixing bowl.

Add hung curd, 1 tbsp kashmiri red chilli powder, tandoori masala, ginger garlic paste, 1 tbsp kasuri methi, lemon juice, mustard oil, and a tsp of salt.

Coat the chicken pieces thoroughly, cover, and refrigerate for at least 30 minutes, preferably overnight for enhanced flavours.

Heat 2 tbsp oil in a grill pan/ skillet over medium-high heat. Sear the marinated chicken until slightly charred on both sides, ensuring they are 80% cooked. Set aside.

Heat 2 tbsp oil in a wok over high heat. Add sliced onions and sauté until translucent. Add tomatoes, ginger, and garlic. Sauté for 3-4 minutes.

Add dry Kashmiri chillies, cashew nuts, bay leaves, cinnamon sticks, green cardamoms, and 2 cups of water to the wok. Bring to a boil, cover, and simmer for 10-15 minutes until soft.

Cool the mixture and blend it into a soft paste. Add a little water, strain the mixture through a strainer, and set aside.

Melt butter with 2 tbsp oil in a wok over medium-high heat.

Add 1 tbsp Kashmiri chilli powder, cumin powder, 1 tbsp kasuri methi, and 1 tsp salt. Stir for a few seconds.

Pour in the ground mixture, add sugar and green chillies, and mix. Stir for a minute.

Add the seared chicken pieces and a tbsp of butter. Mix well, cover, and simmer for 10-15 minutes to allow the flavours to meld together.

Add the cream, adjust seasonings, cook for a few minutes cover, and turn off the heat. Let it rest for a few minutes.

Serve hot with tandoori roti, naan or steamed rice. Enjoy!