Butter Chicken. Chicken Butter Masala. Dhaba Style Butter Chicken.

Take 500-600gms of chicken. Boneless chicken can also be used. Clean it in a running water.

For Marination: 1tbsp turmeric, 1tbsp chiilli powder, 2tbsp coriander/dhaniya powder, 2tbsp cumin/jeera powder, 1tsp black pepper powder, salt to taste and half cup of plain curd/yogurt.

You'll also need ginger garlic paste for marination and also for the curry.

Mix the above ingredients properly with the chicken and leave it in refrigerator for about half an hour. 

Now, we shall be preparing for the curry.

Chop 2-3 onions and keep it aside.

Take about 50gms of cashew nuts and 2 green chillies.

Grind the above into smooth paste with half cup of water and keep aside. You'll need it for the curry.

1-2 tomatoes chopped.

Grind the tomatoes too and keep it aside. You'll need it for gravy.

Finally, You should be ready with tomato paste, cashew paste and ginger garlic paste for the curry.

Now let's get back to out chicken.

In a heavy bottom pan, heat 1/4th cup of vegetable oil and once the oil is hot, start dipping your marinated chicken into it. Please note that you can also roast/grill your chicken.

Flip it over once the skin looks brown and crispy.

Move the fried chicken into a separate dish.

We shall start with the gravy/curry now.

For Tempering: Bay Leaves, Cinnamon stick, lavang, choti/badi ilainchi(cardamons), star anise, peppercones and nutmeg.

P.S. Don't worry if you don't have all the above ingredients. Even few of them should be fine.

Use the same pan that you used for frying chicken. In a pan with 1-2 tsp of oil add the tempering ingredients.

Don't clean/wash off the masalas that were stuck at the bottom. Those masalas tastes the best when fried with onions. 

Add chopped onions once you feel the aroma of the spices.

Stir the onions till it turns golden brown.

Then add ginger garlic paste into it.

and the cashew and green chilli paste that you prepared earlier.

Also add 1tsp of turmeric, salt, chilli , coriander/dhania, cumin/jeera, garam masala/chicken masala. Start stirring till the oil starts separating. May be for 4-5min.

Then add you tomato puree/paste into the same pan.

Stir for few more minutes.

Now add your fried chicken into the curry.

Mix well to let all the chicken absorb masalas. 

Also add 1-2 tsp of sugar.

This step is completely optional. Add few tsp of fresh cream to get that dhaba style taste.

Mix with the cream.

Add water according to the thickness of the gravy/curry you are looking for. I keep it bit dense as I eat it with parathans or phulkas. But it's all your choice.

And you are done for the finger licking BUTTER CHICKEN DHABA STYLE.