Butter Chicken

Marinate chicken with yogurt, lemon juice, half the ginger-garlic paste, Kashmiri red chilli powder, turmeric, and salt. Rest for at least 30 minutes (overnight for best results).

Grill or pan-fry the marinated chicken on high heat until slightly charred on the outside. Set aside.

In a heavy pan, heat 1 tbsp butter and oil. Add sliced onions and cook until golden brown, about 8 minutes.

Add remaining ginger-garlic paste and sauté for 2 minutes until raw smell disappears.

Add chopped tomatoes and cashew nuts. Cook on medium heat for 10 minutes until tomatoes are completely soft and mushy.

Let the mixture cool slightly, then blend to a smooth purée. Pass through a sieve for a silky sauce.

Return the sauce to the pan. Add coriander powder, cumin powder, and remaining Kashmiri chilli powder. Cook for 3 minutes.

Add the grilled chicken pieces and mix well. Simmer for 10 minutes so chicken absorbs the sauce.

Stir in fresh cream, remaining butter, sugar, and crushed kasuri methi. Simmer on low heat for 5 minutes.

Adjust salt and garnish with fresh coriander and a swirl of cream. Serve hot with naan or steamed basmati rice.