Butter Chicken

In a mixing bowl, add chicken pieces, yogurt, 1 tablespoon red chili powder, 1 tablespoon ginger garlic paste, lemon juice, and salt as needed. Mix evenly, set aside and leave to marinate for 20 minutes.

After 20 minutes, add butter to a pan and fry chicken pieces for a few minutes, only until about halfway cooked—we are going to cook it again in the gravy.

Using the same pan, using the butter leftover in the pan, add chopped onion and cook for 3 minutes or until translucent. Add remaining ginger garlic paste and saute for 3 more minutes.

When the raw smell of the ginger garlic is gone, add tomatoes, garam masala, remaining chili powder, cashew and mix well. Add 1 cup of water and continue cooking for 4–5 minutes. Set aside and let cool down for a bit. When cooled slightly, puree until very smooth and creamy. Set aside.

Using the same pan, heat olive oil. Add bay leaf, cinnamon stick, cloves, and cardamom. Saute for a minute, then add puree. Add salt and cook for 3 minutes. Add chicken and simmer for a few minutes. Add cream and sugar and mix, adding some water if you feel the sauce has thickened too much, keeping in mind that the sauce for Butter Chicken should be thick in consistency. Continue simmering until chicken is fully cooked.

Garnish with fresh cilantro and serve.