Take a mixing bowl and place 500 grams of boneless chicken cubes in it.

Squeeze 1 tbsp of lemon juice over the chicken.

Season the chicken with 1 tsp of coriander powder and 1 tsp of cumin powder.

Sprinkle ½ tsp of salt and ½ tsp of black pepper over the chicken pieces.

Add 1 tbsp of garlic ginger paste to the bowl.

Mix 4 tbsp of Greek yogurt into the chicken marinade.

Use your hands to mix all the ingredients and seasonings together to make sure the chicken is well coated with the marinade.

Marinate the mixture for 30 minutes and keep it aside for later use.

Place a pan on the stove over medium heat.

Pour 2 tbsp of cooking oil into it.

Add 2 tbsp of butter to the pan.

Add ½ tsp whole cumin, 3 cardamoms, 3 cloves and 1 cinnamon stick to the butter.

Stir the spices and fry for 30 seconds or until fragrant.

Toss a roughly chopped medium-sized onion into the pan.

Add 4-5 green chilis along with the onion in the pan.

Saute the onion and chilis with a spatula.

Mix 10-12 cashew nuts into the pan, combining them thoroughly with the other ingredients.

Add 5 cloves of garlic and 1 inch of ginger to the pan.

Add ½ tsp of coriander powder, 1 tbsp of kasmiri chili powder, ½ tsp cumin powder to the mixture.

Sprinkle 1 tsp of salt over the sauce.

Toss 5 medium-sized roughly chopped tomatoes into the pan.

Stir to coat the tomatoes with the spices.

Pour 1 cup water into the mix and give it a stir. Cook for 3-4 minutes.

Cover the pan and cook for 12-15 minutes while stirring occasionally.

Once cooked, open the lid and give it a good stir. Remove the butter sauce from the heat and let it cool.

Grab a frying pan and put it on the stove over medium-high heat.

Pour 2 tbsp of cooking oil into it.

Using a tong, carefully place the marinated chicken pieces one by one into the pan.

Cook the chicken for 2-3 minutes on each side.

Once they turn golden brown, flip them over to cook the other side of the chicken.

Remove the chicken pieces from the heat and transfer them to a bowl for later use.

Pour the cooled butter sauce mixture into a jug carefully.

Remove the cinnamon stick from the mixture.

Using a hand blender, blend the mixture until it’s smooth.

Place the pan you prepared the sauce earlier onto the stove.

Pour the mixture through the strainer into the pan.

Use a spatula to scrape the last bit of sauce and strain it through the sieve into the pan.

Add 1 cup of water into the jug and pour it over the sieve again.

Use a spatula to give the mixture a good stir and bring it to a boil over medium heat.

Once boiled, stir and ½ tsp of garam masala, 1 tsp of sugar and 1 tsp of dried fenugreek leaves(kasuri methi).

Add 2 tbsp of butter to the sauce.

Give it a good stir to combine everything until the sauce is smooth.

Add the chicken to the butter sauce.

Cook for 5-6 minutes until the gravy turns thick, and keep stirring so the sauce doesn’t get stuck to the bottom.

Add 4 tbsp of heavy cream to the sauce.

Garnish the butter chicken with 2 tbsp of chopped coriander.

Cook for another 2-3 minutes while stirring frequently.

Remove the pan from the heat and transfer the delicious butter chicken into a serving bowl.