Loading...

Place 500g boneless chicken thigh, cut into large chunks, into a mixing bowl.

Add 100g yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon turmeric powder, 1 teaspoon Kashmiri chilli powder, 1 teaspoon crushed Kasuri methi, 1 tablespoon lemon juice, 1 teaspoon salt, and 1 tablespoon oil to the chicken.

Mix all ingredients thoroughly with your hands, ensuring the chicken is well coated.

Cover the bowl and refrigerate the marinated chicken for 30 minutes.

Heat 3-4 tablespoons vegetable/rapeseed oil in a pan over medium heat.

Add 50g peeled garlic and 50g peeled ginger to the pan and sauté until they are lightly golden brown.

Add 200g tomato purée, 50g cashew nuts, 1 teaspoon Kashmiri chilli powder, 1 teaspoon coriander powder, 2 green chillies, and coriander stems to the pan.

Pour in warm water (as needed for blending) and bring the mixture to a simmer. Cook for a few minutes until the mixture thickens slightly.

Transfer the cooked mixture to a blender.

Add 1 teaspoon sugar and 1 teaspoon salt (adjust to taste) to the blender.

Blend until a very smooth gravy paste is formed.

Pass the blended gravy paste through a fine-mesh sieve into a clean bowl to remove any remaining solids and ensure a luxurious, velvety texture. Discard any strained solids.

Heat 3-4 tablespoons vegetable/rapeseed oil in a large pot or deep pan over medium heat.

Add 1 teaspoon cumin seeds, 5 green cardamoms, and a 2-inch cinnamon stick to the hot oil. Sauté until the spices are fragrant.

Add 1 large finely chopped onion to the pot. Cook, stirring occasionally, until the onion turns golden brown and caramelizes.

Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste. Cook for about 1 minute until fragrant.

Add 1 teaspoon Kashmiri red chilli powder, 1 teaspoon turmeric powder, 2 tablespoons coriander powder, and 1 teaspoon cumin powder.

Pour in 100ml warm water to prevent the spices from burning. Cook the mixture until the oil separates from the spices.

Add the marinated chicken to the pot. Cook for approximately 8 minutes, stirring occasionally, until the chicken is lightly browned and partially cooked.

Pour the sieved gravy paste into the pot with the chicken and mix thoroughly.

Add 100ml warm water (or more, as needed) to achieve the desired gravy consistency. Bring the mixture to a simmer.

Cover the pot and cook for 15 minutes on medium-low heat, allowing the flavors to meld and the chicken to cook through.

After 15 minutes, remove the lid from the pot.

Stir in 100ml double cream and 1 tablespoon butter until fully incorporated and melted.

Add 1 teaspoon crushed Kasuri methi.

Garnish the Butter Chicken Masala with fresh sliced ginger and chopped coriander leaves.

(Optional: Add 1 teaspoon sugar or honey for balance, if desired, tasting and adjusting as needed.)

Serve hot.


Place 500g boneless chicken thigh, cut into large chunks, into a mixing bowl.

Add 100g yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon turmeric powder, 1 teaspoon Kashmiri chilli powder, 1 teaspoon crushed Kasuri methi, 1 tablespoon lemon juice, 1 teaspoon salt, and 1 tablespoon oil to the chicken.

Mix all ingredients thoroughly with your hands, ensuring the chicken is well coated.

Cover the bowl and refrigerate the marinated chicken for 30 minutes.

Heat 3-4 tablespoons vegetable/rapeseed oil in a pan over medium heat.

Add 50g peeled garlic and 50g peeled ginger to the pan and sauté until they are lightly golden brown.

Add 200g tomato purée, 50g cashew nuts, 1 teaspoon Kashmiri chilli powder, 1 teaspoon coriander powder, 2 green chillies, and coriander stems to the pan.

Pour in warm water (as needed for blending) and bring the mixture to a simmer. Cook for a few minutes until the mixture thickens slightly.

Transfer the cooked mixture to a blender.

Add 1 teaspoon sugar and 1 teaspoon salt (adjust to taste) to the blender.

Blend until a very smooth gravy paste is formed.

Pass the blended gravy paste through a fine-mesh sieve into a clean bowl to remove any remaining solids and ensure a luxurious, velvety texture. Discard any strained solids.

Heat 3-4 tablespoons vegetable/rapeseed oil in a large pot or deep pan over medium heat.

Add 1 teaspoon cumin seeds, 5 green cardamoms, and a 2-inch cinnamon stick to the hot oil. Sauté until the spices are fragrant.

Add 1 large finely chopped onion to the pot. Cook, stirring occasionally, until the onion turns golden brown and caramelizes.

Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste. Cook for about 1 minute until fragrant.

Add 1 teaspoon Kashmiri red chilli powder, 1 teaspoon turmeric powder, 2 tablespoons coriander powder, and 1 teaspoon cumin powder.

Pour in 100ml warm water to prevent the spices from burning. Cook the mixture until the oil separates from the spices.

Add the marinated chicken to the pot. Cook for approximately 8 minutes, stirring occasionally, until the chicken is lightly browned and partially cooked.

Pour the sieved gravy paste into the pot with the chicken and mix thoroughly.

Add 100ml warm water (or more, as needed) to achieve the desired gravy consistency. Bring the mixture to a simmer.

Cover the pot and cook for 15 minutes on medium-low heat, allowing the flavors to meld and the chicken to cook through.

After 15 minutes, remove the lid from the pot.

Stir in 100ml double cream and 1 tablespoon butter until fully incorporated and melted.

Add 1 teaspoon crushed Kasuri methi.

Garnish the Butter Chicken Masala with fresh sliced ginger and chopped coriander leaves.

(Optional: Add 1 teaspoon sugar or honey for balance, if desired, tasting and adjusting as needed.)

Serve hot.
