Butter Chicken

Combine the chicken pieces with curd, mustard oil, salt, black salt, pepper, turmeric, chilli powder, coriander and cumin powder, garam masala, amchur powder, ginger garlic paste, kasuri methi, and chopped mint and coriander in a bowl.

Mix well to coat the chicken thoroughly, then cover and marinate overnight or for at least a few hours in the refrigerator.

When ready to cook, heat oil or butter in a pan and cook the marinated chicken pieces until charred and cooked through, then set aside.

In a separate heavy-bottomed pan, heat oil and add jeera, dhania, and cardamom pods, allowing them to splutter.

Add the sliced onions and cook until golden, then add the garlic and ginger garlic paste and sauté until fragrant.

Add the soaked red chillies, sliced tomatoes, coriander root and stems, soaked cashews, turmeric, chilli powder, coriander and cumin powder, and salt, then cook until the tomatoes are completely soft and broken down.

Remove from heat, allow the mixture to cool slightly, then blend until completely smooth and pass through a sieve for a silky gravy.

Return the gravy to the pan and simmer over medium heat, adjusting seasoning as needed.

Add the cooked chicken pieces to the gravy and simmer together for a few minutes so the chicken absorbs the sauce.

Finish with a knob of butter and a generous pinch of kasuri methi, and serve hot.