Restaurant Style Butter Chicken

• 1 kg chicken
• 1 tsp salt, for marinade
• 1 tsp chili powder, for marinade
• 2 tsp lemon juice
• ¼ cup yogurt
• red orange food color
• 1 tbsp ginger garlic paste, for marinade
• ¼ cup oil
• 2 tbsp butter
• 2 onion
• 4 green cardamom
• 1 mace
• 4 tomato
• 1 tbsp ginger garlic paste, for gravy
• 1 tsp salt, for gravy
• 1 tsp chili powder, for gravy
• 1 tsp kashmiri chili powder
• ¼ tsp turmeric powder
• 18 cashew
• 1 handful coriander leaves
• 1 tbsp kasuri methi, roasted
• 1 tsp garam masala
• ¼ cup fresh cream
• 1 tbsp tomato ketchup
• 2 tbsp butter, for finishing
• coriander leaves

Preparation

1. Step 1

   0:22
   Mix 1 kg chicken with 1 tsp salt, 1 tsp chili powder, 2 tsp lemon juice, 1/4 cup yogurt, optional food color, and 1 tbsp ginger garlic paste. Marinate for 30 minutes.
2. Step 2

   1:07
   Heat 1/4 cup oil and 2 tbsp butter in a pan. Add 2 medium onions (150-200 g), 4 green cardamom, and 1 mace. Fry until onions are lightly soft.
3. Step 3

   1:34
   Add 4 medium tomatoes (400-450 g), 1 tbsp ginger garlic paste, 1 tsp salt, 1 tsp chili powder, 1 tsp Kashmiri chili powder, 1/4 tsp turmeric, a handful of coriander leaves, and 18-20 cashews. Fry for 2-3 minutes then cover and cook on low flame for 5 minutes until tomatoes are soft and mushy.
4. Step 4

   2:31
   Remove the mixture from heat and let it cool. Then blend into a very fine, smooth paste without adding water.
5. Step 5

   2:48
   While the tomato mixture cools, heat oil in a pan and arrange the marinated chicken pieces in it. After 2-3 minutes turn the pieces and fry for a total of 4-5 minutes. Then cover and cook for 10-12 minutes until chicken is 60-70% cooked and has released its juices. Increase heat to high and dry up all the liquid.
6. Step 6

   4:09
   Optionally smoke the cooked chicken for restaurant-style flavor using a coal or grill net method.
7. Step 7

   4:37
   Return the blended tomato-onion paste to the pan along with any reserved oil from frying the chicken. Cook on medium flame for 4-5 minutes, stirring well.
8. Step 8

   5:06
   Add the smoked chicken to the gravy and mix well. Add 1 cup water (used to rinse the blender jar). Stir in 1 tbsp roasted kasuri methi, 1 tsp garam masala, and 1 tbsp tomato ketchup. Mix thoroughly, cover, and simmer on low heat for 10-12 minutes until chicken is fully cooked.
9. Step 9

   5:54
   Stir in 1/4 cup fresh cream (or malai from milk) and cook for another 2 minutes. Finish with a handful of chopped coriander leaves and 2 tbsp butter. Mix well.
10. Step 10

    6:43
    Garnish with additional butter and coriander leaves. Serve hot with butter naan, tandoori naan, kulcha, roti, chapati, or rice.