Butter Chicken

In a bowl, combine boneless chicken with yogurt, lemon juice, salt, black pepper, red chilli powder, cumin powder, coriander powder, turmeric, and Kashmiri red chilli powder. Mix well to coat all chicken pieces. Marinate for at least 30-45 minutes (or up to 4 hours in the fridge).

Heat 1 tablespoon of butter or oil in a large pan or skillet over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides and mostly cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

In the same pan, add another 2 tablespoons of butter. Once melted, add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add ginger-garlic paste and green chilies (if using) to the pan and cook for 1 minute until fragrant.

Stir in the pureed tomatoes, Kashmiri red chilli powder, coriander powder, garam masala, and sugar. Add the soaked cashews and 0.5 cup of water.

Bring the mixture to a simmer, then reduce heat, cover, and cook for 10-15 minutes, stirring occasionally, until the tomatoes are cooked down and the oil starts to separate.

Allow the gravy base to cool slightly, then transfer it to a blender. Blend until very smooth. For an extra smooth gravy, pass it through a fine-mesh sieve back into the pan.

Return the pan with the smooth gravy to medium heat. Add the cooked chicken pieces, heavy cream, and crushed Kasuri Methi (fenugreek leaves). Season with salt to taste.

Simmer for another 5-7 minutes, allowing the flavors to meld and the chicken to finish cooking in the gravy. Do not boil vigorously after adding cream.

Garnish with fresh cilantro, if desired, and serve hot with naan, rice, or roti.