Butter Chicken Makhani

Marinade:

1. Mince the garlic and ginger in the food processor and save half for the sauce.

2. Combine all marinade ingredients in a bowl: yogurt, ginger-garlic paste, garam masala, lemon juice, salt, and paprika/Kashmiri chili powder.

3. Add chicken and coat well.

4. Cover and marinate at least 30 minutes, ideally 2–12 hours refrigerated.

5. Chicken:

6. Heat a skillet over medium-high heat with a little oil or butter.

7. Cook chicken in batches until lightly browned on the outside and just cooked through.

8. Set aside (it will finish cooking in the sauce).

Sauce:

1. In a large pan, heat peanut oil + 2 tbsp butter over medium-low heat.

2. Using a food processor, dice the shallot and onion.

3. Add shallot and white onion; cook 8–10 minutes until very soft and lightly golden.

4. Add bay leaf and ginger-garlic paste; cook 30–45 seconds until fragrant.

5. Add 1½ tsp garam masala, cumin, paprika/Kashmiri chili, and cayenne (if using). Stir for 20 seconds.

6. Add tomato puree.

7. Simmer 10–15 minutes, stirring frequently, until sauce thickens, deepens in color, and fat begins to separate slightly.

8. Remove bay leaf.

9. Blend sauce until completely smooth.

10. Return to the pan over low heat.

11. In the food processor, blend the cashew and water.

12. Stir in cashew paste, heavy cream, remaining 2 tbsp butter, sugar/honey, and salt to taste.

13. Simmer gently 5 minutes.

14. Add cooked chicken and any juices.

15. Simmer 5–8 minutes until chicken is tender and fully coated.

16. Stir in remaining ½ tsp garam masala and crushed kasoori methi.

17. Optional: swirl extra butter or cream on top before serving.