Restaurant Style Butter Chicken (Murgh Makhani)

Step 1 (Marination): Mix chicken with yogurt, ginger-garlic paste, kashmiri mirch, lemon juice, and salt. Marinate for at least 2-4 hours, or overnight for best results.

Step 2 (Cooking Chicken): Grill the chicken in a preheated oven at 200°C for 15-20 minutes, or pan-fry until charred on the outside and 80% cooked inside.

Step 3 (Makhani Base): Heat 1 tbsp butter and 1 tbsp oil in a pan. Add green cardamom, cinnamon, and cloves. Sauté for a few seconds.

Step 4 (Tomato Puree): Add the tomato puree and salt. Cook on medium heat for 10-15 minutes until it thickens and the oil/butter separates from the sides.

Step 5 (Spicing): Add Kashmiri red chili powder (for that bright red color) and a pinch of sugar or honey. Mix well.

Step 6 (Creamy Texture): Lower the heat. Slowly whisk in the fresh cream. Then add cold butter cubes one by one while stirring. This makes the gravy silky.

Step 7 (Final Simmer): Add the grilled chicken pieces and crushed kasoori methi. Simmer for 5-8 minutes until the chicken is fully cooked and tender.

Step 8 (The Smoke Trick): Place a small metal bowl inside the chicken pot. Put a piece of burning charcoal in it. Drizzle 1/2 tsp ghee on the charcoal and immediately cover the pot with a tight lid for 2 minutes.

Step 9 (Serving): Garnish with a swirl of cream and serve with Garlic Naan or Butter Rotis.