Classic Butter Chicken metric

1.In a large bowl, combine the chicken pieces with garlic paste, ginger paste, red chilli powder, and 1.5 tbsp salt. Mix well to ensure the chicken is evenly coated. Marinate for 15-20 minutes at room temperature.

2.Heat 2 tbsp oil in a large pan or Dutch oven over medium-high heat. Add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Sear the chicken until lightly browned on all sides, about 3-4 minutes per batch. The chicken does not need to be cooked through at this stage. Remove the seared chicken and set aside.

3.In the same pan, melt 4 tbsp of the butter over medium heat. Add the roughly chopped red onions and sauté until softened and translucent, about 5-7 minutes.

4.Add the roughly chopped tomatoes (or crushed canned tomatoes), 2 tbsp garlic paste, cashew nuts, kasoori methi, garam masala, sugar, cayenne pepper, and paprika to the pan. Stir well.

5.Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are very soft and the cashews have softened.

6.Carefully transfer the sauce mixture to a blender. Blend until completely smooth. You may need to do this in batches. For an extra smooth sauce, pass it through a fine-mesh sieve back into the clean pan.

7.Return the smooth sauce to the pan. Add the seared chicken pieces, the remaining 6 tbsp of butter, and salt to taste. Stir well to combine.

8.Simmer the butter chicken on low heat for another 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.

9.Stir in the malt vinegar (or white vinegar) and heavy cream. Cook for an additional 2-3 minutes, just until heated through. Do not boil after adding cream.

10.Taste and adjust seasoning if necessary. Serve hot, garnished with fresh coriander if desired, alongside naan bread or basmati rice.