Mince the 0.7 oz ginger root and 4 garlic cloves finely, then combine them in a bowl with tandoori masala, cumin, coriander, black pepper, salt, yogurt, and juice from 0.75 lemon. Poke the chicken chunks all over with a fork to help the marinade penetrate, then coat thoroughly with the marinade mixture. Cover and refrigerate for at least 2 hours—I find that marinating overnight gives even better flavor, but 2 hours is the minimum. This step develops the foundational spice flavors that make butter chicken so aromatic.

While the chicken marinates, prepare the sauce components. Soak the 1.2 lbs tomatoes in boiling water for 2-3 minutes until the skin splits, then peel and roughly chop them. Blend the tomatoes until completely smooth—I prefer using a blender over a food processor for the silkiest sauce consistency. Soak the 2 oz cashew nuts in water for 20 minutes to soften them for blending, which creates a creamier sauce base. Lightly crush the cardamom seeds to release their essential oils. Have all your spices measured and ready before you start cooking the sauce.

Preheat your oven to 180°C/350°F. Spread the marinated chicken chunks on a baking tray in a single layer and bake for 15 minutes. The chicken won't be fully cooked at this point—we're just setting the spice crust and partially cooking the meat before adding it to the sauce, which keeps the chicken moist and ensures it finishes cooking in the creamy sauce.

Melt the 2.5 oz butter in a large, heavy-bottomed pan over medium heat. Add the 1 oz julienned ginger and 7 minced garlic cloves, stirring constantly for 1 minute until fragrant—don't let them brown or they'll turn bitter. Stir in the tomato puree and cook for 8-10 minutes, stirring occasionally, to deepen the tomato flavor and remove any raw taste. This caramelization of tomato puree is crucial for building the rich, complex base that defines authentic butter chicken.

Reduce heat to low and stir in tandoori masala, cumin, coriander, chili powder, turmeric powder, salt, and sugar, cooking for 2 minutes to bloom the spices. Drain the soaked cashews and blend them with the blended tomato mixture until completely smooth and creamy. Pour this cashew-tomato puree into the pan with the aromatic spices and butter, stirring well to combine. Add the 2.75 cups water gradually while stirring to reach your desired sauce consistency—I prefer a sauce that's rich but pourable, so start with 2.5 cups and add more if needed.

Bring the sauce to a gentle simmer over medium heat. Add the partially cooked chicken from Step 3 along with any pan juices, stirring gently to coat evenly. Simmer for 8-10 minutes until the chicken is cooked through and tender. Stir in the 3 tbsp cream and the crushed cardamom seeds from Step 2, then finish with the fenugreek leaves, which add a subtle, distinctive depth that's essential to the flavor profile.

Remove the pan from heat and let the butter chicken rest for 10 minutes before serving—this allows the flavors to meld and the sauce to slightly thicken. The resting period also ensures the chicken stays incredibly tender and allows the cream and butter to fully incorporate into the sauce for a luxurious mouthfeel. Serve with steaming rice or warm Indian flatbreads to soak up every bit of the silky sauce.