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 ((or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic))
• ⅛ teaspoon turmeric ((haldi, optional))
• 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 (optional, for extra flavor))
• 2 to 4 green cardamoms ((optional, for added flavor))
• 2 to 4 cloves ((optional))
• 1½ cups (130 grams) onions (sliced (optional, *updated, cuts down acidity from tomatoes))
• 600 grams (1.3 lbs.) fresh tomatoes ((or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste - for 1x))
• ¾ tablespoon ginger garlic paste ((or ½ tbsp each fine grated ginger and garlic))
• 1 to 2 green chilies ( (optional, deseed, slit or chop))
• 28 (42 grams,⅓ cup) whole raw cashews ( (soaked in hot water, sub with ¼ to ⅓ cup heavy cream))
• 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 (cut down to 1 cup if omitting cashews))
• ⅓ cup (80 to 100 ml) heavy cream ( or whipping cream (divided))
• 2 tablespoons coriander leaves ((fine chopped to garnish))

Directions