In a bowl, add the powdered spices, garlic, ginger and salt. Massage the chicken well with this mixture. Then add the yoghurt and spread to coat the chicken pieces. Marinate the chicken for at least 1 hour. If you have time, leave it for 12 hours in the refrigerator.
Before proceeding to the next step, ensure that the chicken is at room temperature, if you left it marinating in the refrigerator, remove it 1 hour in advance.
After the marinade, preheat the oven to 220 ° C. Place the chicken pieces in a non-stick form, drizzle with a little oil and roast at high temperature. When the chicken pieces are golden brown (approx. 10 min) turn the pieces over and repeat on the other side for another 5 min. If the oven has the Grill function, use it. Note: alternatively this step can be done in the frying pan.
Set aside
Prepare Makhani gravy
Bring a pan to the fire and melt the butter with oil. Add the whole spices: cumin seeds, cinnamon, cardamoms, bay leaf, cloves and black peppercorns. Let the aromas of the spices mix with the butter for approx. 30 seconds.
Then add the ginger and garlic. Stir well. Add onion and salt and sauté until golden.
Add the chopped fresh green chilli, tomatoes and cashew nuts. Sauté for a few minutes.
Add water and cook over medium heat for approx. 15 minutes or until reduced.
Turn off the heat and remove the cinnamon stick from the gravy.
Place the gravy in a blender and blend until obtaining a smooth paste.
Finish Butter Chicken Masala
Heat a pan over medium heat, add 1 tablespoon of butter and powdered spices (paprika, turmeric and cumin), stir quickly and add a little water to avoid burning.
Then, strain the sauce from the blender back into the pan. (Note: discard what was left in the strainer). Add the pieces of roasted chicken and cook for approx. 10 minutes.
Adjust the salt, add the cream and mix.
Toast the fenugreek leaves and add before serving.
For serving, garnish with a little cream and cilantro leaves
Notes
For a vegetarian version, replace the chicken with Paneer (ricotta).