First Step: Marinate the Chicken Begin by cutting boneless chicken thighs into 1-inch pieces. Sprinkle with lemon juice, Kashmiri red chili powder or paprika, and salt. Let it rest for 20 minutes to absorb initial flavors. Add Greek yogurt, ginger garlic paste, garam masala, kasuri methi, cumin, and coriander powders along with a tablespoon of oil or ghee. Mix thoroughly, covering all chicken pieces. Refrigerate and marinate for at least 12 hours or overnight to ensure tender, deeply flavored meat.

Second Step: Prepare the Tomato-Cashew Sauce Optionally sauté thinly sliced onions in butter or ghee until golden to reduce tomato acidity. Blend the sautéed onions with fresh diced tomatoes (or substitutes), soaked cashews (or cream), and half a cup of water until smooth, adjusting the liquid to get a fine puree. This creamy mixture forms the heart of the sauce.

Third Step: Cook the Sauce with Spices In a pan, heat 1 to 2 tablespoons of butter or ghee over medium heat. Add whole spices like cinnamon, cloves, and cardamoms briefly until aromatic. Then add ginger garlic paste and green chilies if using, stirring gently without burning. Turn off the heat, add powdered garam masala, chili powder, cumin, and coriander powders for maximum flavor release. Pour in the tomato-cashew puree, optionally strain for smoothness, and bring to a boil. Simmer uncovered for 12-15 minutes, stirring often until the sauce thickens and dark butter/residual oils rise.

Fourth Step: Cook the Chicken While the sauce simmers, heat remaining butter or ghee in a separate pan. Pan-fry marinated chicken in batches over medium-high heat until the marinade dries and chicken cooks through but remains tender. Avoid overcooking to retain juiciness.

Fifth Step: Combine and Simmer Transfer cooked chicken pieces into the simmering sauce. If the sauce is too thick, add hot water gradually to desired consistency. Simmer together for 5 to 7 minutes to meld flavors and tenderize chicken further. Adjust salt, sugar, kasuri methi, and garam masala as needed.

Final Step: Finish Sauce and Serve Remove whole spices from the sauce. Temper remaining heavy cream by mixing a spoonful into the hot sauce before stirring it in fully to prevent curdling. Garnish with freshly chopped coriander leaves and a light drizzle of cream. Serve your butter chicken hot with basmati rice, naan, or Indian breads accompanied by vegetable salads like cucumber raita or mint yogurt.