Butter Chicken Recipe (Indian Chicken Makhani)

• ½ kg (1.1 lbs) boneless chicken ( (read notes))
• ½ to ¾ teaspoon Kashmiri red chili powder ( (or paprika adjust to taste, reduce for kids))
• ¼ to ⅓ teaspoon salt ( (adjust to taste))
• ¾ to 1 tablespoon lemon juice
• ⅓ cup Greek yogurt ((hung curd/thick curd, refer notes))
• ¾ tablespoon ginger garlic paste
• ⅛ teaspoon turmeric ((haldi))
• ¾ to 1 teaspoon garam masala ((adjust to taste))
• ½ teaspoon cumin powder ((optional))
• 1 teaspoon coriander powder ((optional))
• 1 teaspoon kasuri methi ((optional, dried fenugreek leaves))
• ¾ to 1 tablespoon oil
• 2 to 3 tablespoons butter (or ghee (divided))
• 2 inch cinnamon (piece)
• 2 to 4 green cardamoms
• 2 to 4 cloves
• 1½ cups (130 grams) onions (sliced (optional, *updated))
• 3 cups (600 grams, 24 oz) fresh tomato puree ((or 1 cup passata/canned tomato puree))
• ¾ tablespoon ginger garlic paste
• 1 to 2 green chilies ( (deseed, slit or chop, optional))
• 28 (42 grams) whole raw cashews ( (soaked in hot water if required, read notes))
• ½ cup water (to blend (more if required))
• 1 to 2 teaspoons Kashmiri chili powder ((reduce for kids, adjust to taste))
• 1 to 1½ teaspoons garam masala ((divided, adjust to taste))
• 1 to 1½ teaspoon coriander powder ((optional, adjust to taste))
• ½ teaspoon cumin powder ( (optional, adjust to taste))
• ½ to ¾ teaspoon salt ( (adjust to taste))
• 1 teaspoon sugar ( (to balance the flavors))
• ½ tablespoon Kasuri methi ((dried fenugreek leaves))
• 1½ cups hot water (to make gravy)
• ⅓ cup (80 to 100 ml) heavy cream ( or whipping cream (divided))
• 2 tablespoons coriander leaves ((fine chopped to garnish))

Directions