Butter Chicken

In a bowl, combine the chicken breast pieces with ginger garlic paste, red chilli powder, and salt. Mix well to ensure the chicken is evenly coated.

Let the chicken marinate for 15 to 20 minutes at room temperature.

Heat a sufficient amount of oil in a pan over medium-high heat.

Add the marinated chicken pieces to the hot pan and fry until golden brown and cooked through. Remove the chicken from the pan and set aside in a bowl.

In the same pan used for the chicken, add a spoonful of butter and some oil. Add the roughly cut onions and sauté until softened and lightly browned.

Add the roughly slit tomatoes and cashew nuts to the pan. Cook for a few minutes until the tomatoes start to soften.

Add water, garlic paste, salt, malt vinegar (or white vinegar), sugar, garam masala, and kashmiri chilli powder. Mix everything well.

Bring the mixture to a simmer, then cover and cook for 15 to 20 minutes, allowing the flavors to meld and the tomatoes to break down.

Carefully transfer the cooked mixture to a blender and churn until a fine, smooth puree is formed. Be cautious when blending hot liquids.

Strain the puree back into the same pan, using a fine-mesh sieve to ensure a smooth consistency and minimal wastage. Discard any solids left in the sieve.

Add the remaining butter and cream to the strained gravy in the pan. Stir until the butter is melted and the cream is well incorporated.

Return the pan-fried chicken pieces to the gravy. Add the kasoori methi and stir gently to combine. Let the curry simmer for another 5 to 7 minutes, allowing the chicken to absorb the flavors.

Garnish the butter chicken with a drizzle of fresh cream and a sprinkle of kasoori methi. Serve hot.