Instructions

Step 1: Make the Gravy Base

1. Soak Cashews: In a small bowl, soak the cashews in hot water for 15-20 minutes to soften them.
2. Sauté Aromatics: Heat 2 tbsp oil or butter in a pan. Add the cardamom, cinnamon, and cloves. Sauté for 30 seconds until fragrant.
3. Cook Onions & Tomatoes: Add the chopped onions and sauté until translucent. Add the ginger and garlic and cook for another minute. Now add the chopped tomatoes, a pinch of salt, and cook on medium heat for 8-10 minutes until the tomatoes are completely soft and mushy. Let the mixture cool slightly.
4. Blend into a Smooth Puree: Drain the soaked cashews. In a blender, combine the cooked tomato-onion mixture, softened cashews, and a splash of water. Blend into a very smooth and silky puree.

Step 2: Cook the Chicken or Paneer

1. For Chicken: Marinate chicken pieces with salt, turmeric, and a little red chili powder for 15 minutes. In a separate pan, heat 1 tbsp oil and sauté the chicken until it is just cooked through (about 80% done). Set aside.
2. For Paneer: You can use paneer as-is, but for a better texture, lightly fry the paneer cubes in a little butter or oil until golden brown. Alternatively, soak them in hot water for 10 minutes to make them soft.

Step 3: Bring the Butter Masala Together

1. Strain the Gravy (Pro Tip): For an extra restaurant-smooth texture, strain the blended tomato-cashew puree through a sieve into your pan, pushing it through with a spoon. This removes any tiny bits of skin or spice.
2. Cook the Spices: In the same pan, heat 2 tbsp of butter. Add Kashmiri red chili powder and coriander powder. Quickly stir for just 10 seconds to avoid burning.
3. Simmer the Gravy: Immediately pour in the smooth tomato-cashew puree. Be careful, as it may splatter. Add garam masala, sugar/honey, and salt. Let this gravy simmer on low heat for 10-12 minutes. You will see it deepen in color and thicken. Stir occasionally.
4. Add Cream & Protein: Add the cooked chicken or paneer cubes to the simmering gravy. Stir gently to coat. Pour in the heavy cream and mix well. Simmer for another 3-4 minutes until everything is heated through. Do not boil vigorously after adding cream.
5. The Final Touch: Crush the kasuri methi between your palms and sprinkle it over the curry. Give it one final stir.

Step 4: Serve

1. Garnish with a drizzle of fresh cream and a generous sprinkle of chopped cilantro. Serve hot with:
2. Naan or Garlic Naan
3. Basmati Rice or Jeera Rice
4. Roti or Paratha