Step 1

First marinate chicken with lemon juice, chili powder and salt for 20 minutes.

Step 2

Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.

Step 3

Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.

Step 4

Add the cashews to a blender jar along with tomatoes. Make a smooth puree.

Step 5

If the puree is not smooth, then pass it through a filter. Set this aside.

Step 6

Also make the ginger garlic paste.

Step 7

Grill the chicken in an oven or stove top.

Step 8

For stove top method, Add one tsp butter to a pan and add the marinade.

Step 9

Fry on high flame till all the moisture evaporates.

Step 10

To grill it in oven, preheat the oven to 240 C for at least 20 mins.

Step 11

Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.

Step 12

Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.

Step 13

Add ginger garlic paste, green chilies and fry till it turns fragrant.

Step 14

Next pour the tomato cashew puree.

Step 15

Add red chili powder, sugar and salt.

Step 16

Mix and cook until the tomato puree becomes thick.

Step 17

It also begins to leave the sides of the pan.

Step 18

Pour 1 cup water. Add more or less water to suit your desired consistency.

Step 19

Bring the mix to a boil and simmer for 3 to 5 minutes.

Step 20

Add chicken and simmer for about 5 minutes.

Step 21

Butter chicken should become soft and tender. Add garam masala and kasuri methi.

Step 22

Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.

Step 23

Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.