Butter Chicken 5 Steps
Heat 1 tbsp of the butter in a medium-sized frying pan over medium-high heat.
Add the whole spices (cardamon seeds, bay leaf, cinnamon sticks), cook until they release a fragrant aroma and take them out. Add the chicken breasts or tenders and cook, stirring frequently, until they are cooked through and no longer pink, about 12-15 minutes. Remove them from the pan and cut them into 1-inch chunks.
While the chicken is cooking begin preparing the sauce. Add the remaining tablespoon of butter and canola oil to a large skillet over medium-high heat. Add the ginger, garlic, red chilies and cook until light brown, then add the onions and keep cooking until they are golden brown.
While the onions are cooking, place all the spices (garam masala, ground coriander, ground cumin, chilli powder), together in a small bowl. Add the spices to the pan with the onions. Let the spices cook for about one minute, or until they are quite fragrant. Add the tomatoes to the pan and scrape up any stuck on brown bits. Add half a cup of water and bring the pot to a boil. Lower the heat to medium and let the sauce simmer for 20 minutes. Carefully add the sauce to your blender and blend on high until it is very smooth. Pass it through a fine mesh sieve and then add the sauce back to the pan. Stir in the cream, sugar and finish it with 1 tablespoon of butter, 1/2 bunch of chopped cilantro and 1/2 tbsp freshly squeezed lemon juice.
Take a saute pan, toast the dried fenugreek leaves, let cool slightly and then crush it in between your palms on top of the butter chicken. Stir and season with salt as needed. Pour in a nice bowl and garnish with fresh cilantro leaves and chilies and serve with naan bread or rice.