1. Take a bowl and add chicken pieces to it. Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, tandoori masala, and salt. Mix everything well and let it sit for half an hour.
2. Take a pan and add 1 tablespoon of butter. Heat it up.
3. Once the butter melts, add chopped tomatoes, cashews, and a little water. Cook for 10 minutes until the tomatoes and cashews become soft.
4. Let this mixture cool down, then transfer it to a mixer and grind it into a smooth paste. Set it aside.
5. Take another pan and heat 2 tablespoons of butter.
6. Add the marinated chicken and cook it for 10-12 minutes or until the chicken is fully cooked and tender.
7. Once done, remove the chicken from the pan and keep it aside.
8. In the same pan, add 1 more tablespoon of butter. Add the chopped onions and fry them until they turn light pink.
9. Now, add the tomato-cashew paste, garam masala, kasuri methi, and sugar. Mix everything well. Cook this mixture on medium flame for 5-7 minutes.
10. Once the gravy is cooked, add the pre-cooked chicken and let it simmer for 5 minutes. Finally, add cream and gently mix it into the gravy.
11. To enhance the color of the gravy, you can add a pinch of food color if you wish.
12. Serve this delicious Butter Chicken hot with tandoori roti, naan, or jeera rice.

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Note:

You can adjust the quantity of cream and butter according to your preference.

Make this classic Butter Chicken using easily available spices at home to enjoy its fresh and authentic taste.