1-First step: Marinate the chicken Place the 500 grams of boneless chicken pieces in a bowl. Add 3/4 to 1 tablespoon lemon juice, 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika, and 1/4 to 1/3 teaspoon salt. Mix well and let it sit for 20 minutes. This first marination gives the chicken a little flavor right from the start and starts softening the meat.

2-Second step: Build the full marinade After the first marination, add 1/3 cup Greek yogurt or hung curd, 3/4 tablespoon ginger garlic paste, 1/8 teaspoon turmeric, 3/4 to 1 teaspoon garam masala, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kasuri methi, and 3/4 to 1 tablespoon oil. Mix until every piece is coated well. If you want deeper flavor, cover the bowl and marinate for at least 30 minutes, or keep it in the refrigerator overnight. For the best Creamy Butter Chicken, marinate for 12 hours or up to 48 hours.

3-Third step: Prepare the sauce base If you want a sweeter, more balanced gravy, lightly sauté the sliced onions in butter or ghee until golden. This step is optional, but it helps reduce the sharp taste of tomatoes. It is especially useful if you are using passata or tomato paste. While the onions cook, gather the tomatoes, cashews, and water for the puree.

4-Fourth step: Make the tomato-cashew puree Blend 600 grams fresh tomatoes, the sautéed onions, 28 whole cashews, and 1/2 cup water into a smooth puree. A smooth base gives Creamy Butter Chicken its silky texture. If the puree seems too thick, add a spoon or two of water so it blends easily. For a lighter sauce, you can use fresh tomatoes with fewer cashews, but the sauce will be less rich.

5-Fifth step: Cook the whole spices Heat 2 to 3 tablespoons butter or ghee in a pan over medium heat. Add 1 2-inch cinnamon piece, 2 to 4 green cardamoms, and 2 to 4 cloves. Let them sizzle for a few seconds until fragrant. Add 3/4 tablespoon ginger garlic paste and 1 to 2 green chilies, then fry briefly so the raw smell fades.

6-Sixth step: Add spices and puree Stir in 1 to 2 teaspoons Kashmiri chili powder, 1 to 1 1/2 teaspoons garam masala, 1 to 1 1/2 teaspoons coriander powder, and 1/2 teaspoon cumin powder. Cook for a few seconds, then add the tomato-cashew puree. Mix well and let it boil until the color deepens and the gravy starts to thicken. This is the stage where the sauce changes from raw and sharp to soft and buttery.

7-Seventh step: Simmer the gravy Add 1 1/2 cups hot water and stir. Lower the heat and let the sauce simmer until it becomes rich and silky. This usually takes a few minutes, depending on the thickness of your puree. Add 1/2 to 3/4 teaspoon salt and 1 teaspoon sugar during this stage. The sugar balances the tomato acidity and gives the sauce a round taste.

8-Eighth step: Cook the chicken You can grill the marinated chicken, pan-fry it, or cook it in a hot skillet until done. The chicken should be lightly charred in spots, with the inside fully cooked and juicy. If you are cooking for a lighter meal, pan-sear it with very little oil. If you want the most traditional flavor, grill it on a tawa or in an oven.

9-Ninth step: Finish the dish Add the cooked chicken pieces to the simmering gravy and let them cook together for 5 to 7 minutes. Stir in 1/2 tablespoon kasuri methi, crushing it between your palms before adding so the aroma spreads through the sauce. Finally, pour in 1/3 cup heavy cream and mix gently. Do not boil hard after adding cream, because gentle heat keeps the sauce smooth and glossy.

10-Final step: Garnish and serve Turn off the heat and sprinkle 2 tablespoons chopped coriander leaves on top. Serve your Creamy Butter Chicken hot with naan, roti, or basmati rice. If you like, add a small spoon of extra cream on top for a restaurant-style look. The dish should taste rich, slightly tangy, gently spiced, and very comforting.