Classic Butter Chicken (Murgh Makhani)

Ingredients

• Chicken - 1/2 kg
• Ginger paste - 2 tsp
• Garlic paste - 2 tsp
• Fresh ginger and garlic - 1 tbsp
• Onion - 3 whole
• Tomato - 2 whole
• Turmeric powder - 1/2 tsp
• Kashmiri chili powder - 1 tbsp
• Kasoori methi powder - 2 tsp
• Cashew paste - 2 tbsp
• Cloves - 6 whole
• Cinnamon stick - 2 whole
• Cardamom pods - 4 whole
• Oil
• Salt
• Fresh cream - 1/4 cup
• Butter - 2 tbsp
• Coriander leaves

Instructions

1. 1Combine the chicken with the ginger paste, garlic paste, and salt, then marinate for 30 minutes; after marinating, fry the pieces until they are light brown and set them aside.
2. 2Heat the oil in a pan and add the cloves, cinnamon, and cardamom to bloom their aroma, then add the fresh ginger and garlic and the onions and sauté until the onions are soft and lightly browned.
3. 3Stir in the turmeric, Kashmiri chili powder, and kasoori methi powder; when the raw spice smell disappears, add the tomatoes and fry until the tomatoes are cooked through and broken down.
4. 4Let the cooked spice-onion mixture cool slightly, then transfer it to a blender and grind to a smooth, fine paste.
5. 5Return the fried chicken to the pan, add the masala paste and the cashew paste, season with salt, and bring it to a boil.
6. 6Cook until the gravy reduces and becomes fairly dry, then remove from heat; stir in the fresh cream and butter and garnish with coriander leaves.
7. 7Serve warm with rice or chapati.
8. 8Optional: finish with an extra drizzle of fresh cream before serving for added richness.