Butter Chicken

Make deep cuts on the chicken, especially on thighs and drumsticks.

Apply lemon juice, salt, and ginger-garlic paste for the first marination. Let it rest in the fridge for 2-3 hours or at room temperature for 10-15 minutes.

Prepare the second marination using mustard oil, hung curd, degi red chili powder, roasted gram flour, and ginger-garlic paste. Add black pepper and powdered cardamom if desired.

Coat the chicken thoroughly with the second marination and let it rest for 30 minutes to 4-5 hours (or overnight in the fridge).

Turn on the flame and heat clarified butter in a pan.

Add whole spices (cinnamon stick, bay leaf) and sauté onions without browning them.

Add turmeric powder, degi red chili powder, and coriander powder. Continue sautéing to release the aromas of the spices.

Add curd instead of water to the sautéed mixture. Stir well to improve the texture and creaminess of the gravy.

Add green cardamom pods and cook until oil separates and floats on top.

Add water as needed to adjust consistency.

Grind the softened tomato-onion-spice mixture into a smooth gravy once everything is fully cooked.

Apply the second marination again to the chicken if needed and grill lightly to give it a charred effect, but do not cook fully.

Add the grilled tandoori chicken to the gravy and simmer gently so it finishes cooking in the sauce.

Add white butter and cashew paste (optional) for extra richness.

Finish with honey or sugar to balance flavors, cream, and kasuri methi for aroma.

Serve hot with naan or rice.