5Senses | Indian Butter Chicken

• Chicken 500 grams

• Lemon juice: Half lemon

• Ginger garlic chili paste 1 tablespoon

• Salt: 1 teaspoon

• Red chili powder 1 teaspoon

• 5Senses raw turmeric root 1/2 teaspoon

• Coriander powder 1 teaspoon

• Cumin powder 1/2 teaspoon

• Yogurt 1 cup

• Clarified butter or oil: 1 to 2 tablespoons

• Tomatoes: 3 large

• Onions 2 large

• Garlic cloves: 8

• Ginger, a 2-inch piece

• Green chilies: 5 to 6

• 5Senses ghost pepper whole, 2 to 3

• Cashew nuts 1/4 cup

• Coriander leaves: 1/2 cup

• Water 2 cups

• Clarified butter or oil: 2 tablespoons

• Butter 100 grams

• Cumin seeds 1/2 teaspoon

• Coriander powder 1/2 teaspoon

• Red chili powder 1/2 teaspoon

• 5Senses raw turmeric root 1/2 teaspoon

• Marination paste: 3 tablespoons

• Cream: 2 tablespoons

• Dried fenugreek leaves 1 tablespoon

1. In a bowl, add chicken, lemon juice, ginger-garlic chili paste, salt, red chili powder, 5Senses raw turmeric root, coriander powder, cumin powder, and yogurt. Mix everything well and let it marinate.
2. Heat a grill pan on a medium-to-low flame. Place the marinated chicken on the pan and add 1 to 2 tablespoons of clarified butter or oil. Cook until the chicken turns golden brown, flipping occasionally. Once done, set aside.
3. In a large pan, add tomatoes, onions, garlic cloves, ginger, green chilies, 5Senses ghost pepper, cashew nuts, coriander leaves, and water. Cover and cook on a low flame for 15 minutes until everything is soft.
4. Transfer the cooked mixture to a blender and blend into a smooth paste.
5. Heat another pan and add 2 tablespoons of clarified butter or oil along with butter. Let the butter melt completely.
6. Add cumin seeds, coriander powder, red chili powder, and 5Senses raw turmeric root. Cook for about a minute on a medium to low flame without burning.
7. Add the prepared tomato-onion paste and mix well. Cover and cook for 8 to 10 minutes.
8. Add 3 tablespoons of the prepared marination paste and cook for another 4 to 5 minutes.
9. Add cream and mix well to make the gravy smooth and creamy.
10. Crush the dried fenugreek leaves in your hands and add them to the gravy. Mix well.
11. Add the cooked chicken pieces and mix until well coated. Cook for a few more minutes until everything is well combined.
12. Garnish with cream, coriander leaves, and a little crushed dried fenugreek.