Step 1

Start by marinating the chicken - lightly score the chicken pieces and mix together the chicken with all the ingredients for the marinade. Keep the chicken pieces into a bowl, cover with cling film and transfer to the fridge.

Step 2

Let the marinated chicken sit for 30-40 minutes in the fridge, or if possible, overnight.

Step 3

Skewer the chicken on barbeue skewers and grill them either on the barbeque or stovetop or in the oven in grill mode. Turn the pieces over halfway through, to cook them evenly. The chicken pieces should have a little char on them. Once griled, keep aside for later.

Step 4

Prepare the cashew paste – in a blender, blend together the pre-soaked cashews with a little water to form a smooth paste. Keep aside for later.

Step 5

In a heavy bottom pot on the stovetop, Heat some butter. Once the butter melts, add ginger and garlic paste followed by turmeric and red chili powder. Saute briefly, and add the tomato puree.

Step 6

Add any leftover marinade from the chicken pieces, followed by the kasuri methi leaves, and then the garam masala powder.

Step 7

Add in the cashew paste and honey and turn off the heat.

Step 8

Blend together all the ingredients using a stick blender, forming a smooth sauce.

Step 9

Add salt to season and let the sauce simmer for 3-4 minutes.

Step 10

Then add the grilled chicken pieces and mix into the sauce.

Step 11

Add a tablespoon of cream and simmer the butter chicken for 5-6 minutes. Turn off the heat once cooked.

Step 12

Serve hot with naan or basmati rice.