Indian Butter Chicken Curry

Ingredients

• Naan bread - For serving
• Cooked basmati rice - For serving
• Fresh cilantro - For garnish
• Kasuri methi (dried fenugreek leaves) - 1 tablespoon
• Heavy cream - 1/2 cup
• Cashew nuts - 10, soaked in water
• Tomato - 2 large, pureed
• Onion - 1 large, finely chopped
• Butter - 4 tablespoons
• Salt - To taste
• Red chili powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Ginger - garlic paste - 2 tablespoons
• Lemon juice - 2 tablespoons
• Yogurt - 1/2 cup
• Chicken - 500 grams, boneless and skinless, cut into bite-sized pieces

Instructions

1. In a bowl, marinate the chicken with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
2. Heat 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining 2 tablespoons of butter. Add the chopped onion and cook until golden brown.
4. Add the tomato puree and cook for 2-3 minutes, until the raw smell of tomatoes disappears.
5. In a blender, blend the soaked cashew nuts with a little water to make a smooth paste. Add the cashew paste to the pan and mix well.
6. Add the cooked chicken back to the pan and mix well with the sauce. Cook for another 5 minutes.
7. Stir in the heavy cream and kasuri methi. Simmer for 2-3 minutes.
8. Garnish with fresh cilantro and serve the Indian Butter Chicken Curry with cooked basmati rice and naan bread.