Ingredients
Step 1
Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.
Step 2
Cover with plastic wrap and refrigerate for at least 1 hour.
Step 3
Soak cashews and almonds in water for at least an hour before preparing the rest of the recipe.
Step 4
Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.
Step 5
Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Do not crowd the pan.
Step 6
Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.
Step 7
Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.
Step 8
Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.
Step 9
Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.
Step 10
Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.
Step 11
Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
Step 12
As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.
Step 13
Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of kasuri methi can marry into the butter chicken.
Step 14
Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days.
Step 1
Serve: Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days.
Step 2
Cover again, and let the dish rest so the flavor of kasuri methi can marry into the butter chicken.
Step 3
Rest the butter chicken: Turn off the heat and uncover the pan. Stir in the butter and the kasuri methi.
Step 4
Cover the pan and let it simmer.
Step 5
As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well.
Step 6
Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.
Step 7
Working in batches, remove chicken from the marinade and place them on the pan.
Step 8
Heat a skillet or grill pan over medium-high heat. Drizzle oil to the pan.
Step 9
Cover with plastic wrap and refrigerate for at least 1 hour.
Step 10
Marinate the chicken: Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.
Step 11
Soak cashews and almonds in water for at least an hour before preparing the rest of the recipe.
Step 12
Finish the dish: Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
Step 13
Puree the sauce with the nuts: Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.
Step 14
Add seasonings, stir and cook on medium high for 2 to 3 minutes. Turn off the heat.
Step 15
Stir in the tomato.
Step 16
Start making the sauce: Melt the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.
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