1 hr 10 minutes
In a bowl, mix mustard oil with Kashmiri chili powder using a whisk until well combined. This will give the chicken a nice red color and an earthy flavor
Add the ginger garlic paste, garam masala powder, coriander powder, cumin powder, kasoori methi, Greek yogurt, and salt to the bowl. Mix until everything is well combined
Add the chicken breast pieces to the bowl and mix until they are well coated with the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes.
In a pan over medium heat, add oil and 1 tbsp of butter. Place the chicken pieces in the pan without overcrowding it
Fry the chicken for 3 to 5 minutes on each side, or until it is golden brown. Remove the fried chicken from the pan and set it aside for later
In the same pan, add cardamom, bay leaves, green chilies, garlic, ginger, onion, almond, or cashew nuts. Saute until everything is softened and fragrant.
Add Kashmiri chili powder, coriander powder, cumin powder, garam masala powder, kasoori methi, turmeric powder, and salt to the pan. Saute until the spices are fragrant
Next, add the tomatoes and saute until they are mushy. Once the mixture is ready, remove it from the heat and let it cool
Once the mixture has cooled, blend it into a smooth consistency in a blender. The butter chicken tomato sauce is now ready to use
In a separate pan over medium heat, melt some butter. Add the blended sauce and water to the pan and mix well
Add the fried chicken to the pan and allow it to cook for 7 to 10 minutes, or until the chicken has absorbed the flavors of the sauce.
Finally, add heavy cream and garnish with crushed kasoori methi. Remove the pan from the heat
Serve this creamy and delicious Butter Chicken with basmati rice, naan, or chapati for a satisfying lunch or dinner