Butter chicken

1. Pat the chicken dry if needed. Mix it with red chili powder, salt, and lemon juice. Cover and rest for 20 minutes. 2. Add ginger garlic paste, garam masala, cumin powder, coriander powder, kasuri methi, turmeric, and yogurt. Mix well. Marinate in the refrigerator for at least 12 hours and up to 48 hours. 3. When ready to cook, take the chicken out of the refrigerator so it is not too cold. 4. For the sauce, heat 1 to 2 tbsp oil in a pan and sauté the sliced onions until slightly golden, about 7 to 8 minutes, if using. Cool slightly. 5. In a blender, combine the onions, tomatoes, cashews, and ½ cup water. Blend into a smooth puree. If needed, puree cashews separately for extra smoothness. 6. Heat 2 tablespoons butter in a pan. Add cinnamon, cloves, and cardamoms if using. When they sizzle, add ginger garlic paste and green chilies. Fry 1 to 2 minutes until the raw smell goes away. 7. Turn off the heat and stir in red chili powder, garam masala, cumin powder, and coriander powder. 8. Add the tomato-cashew puree. Strain it into the pan if it is not smooth, discarding the residue. 9. Bring to a boil over medium-high heat, then partially cover and simmer on medium until thick, about 12 to 15 minutes. 10. Stir in the cashew cream/puree. Add 1½ cups hot water and mix well. 11. Simmer partially covered for about 10 minutes, until the sauce thickens and butter/fat appears on top. 12. Grill or bake the chicken: bake at 240°C/460°F for 20 to 22 minutes, turning once, or pan-fry in oil/butter/ghee until just cooked and lightly browned if desired. 13. Add the cooked chicken to the gravy. 14. If the sauce is too thick, add up to ½ cup more hot water and simmer 5 to 7 minutes until the chicken is tender and the flavors develop. 15. Add salt, sugar, and crushed kasuri methi. Taste and adjust with more garam masala or butter if needed. 16. Stir in heavy cream. For best results, temper the cream with a little hot gravy first, then mix it back in. Serve hot.