Ingredients

• 4 large tomatoes, halved
• 2-3 large onions, sliced
• 3-4 garlic cloves
• 1 inch ginger, sliced
• 1 tbsp Degi Mirch (Kashmiri chili powder)
• 5-6 cloves
• 1 inch cinnamon stick
• 3 bay leaves
• 5-6 black peppercorns
• 2 green cardamom pods
• 3½ tbsp butter, divided
• Salt to taste
• 1 tbsp red chili powder
• 1 tsp coriander powder
• 3 tbsp fresh cream, plus more for garnish
• 1 tsp honey
• 2 cups cooked tandoori chicken, shredded
• 1-2 drops kewra water
• 1 tbsp dried fenugreek leaves, toasted and crushed
• Burnt charcoal
• 1 tsp ghee
• Fresh coriander sprig, for garnish

Instructions

1. 1

   To make the base gravy: In a heavy-bottomed pan, add ½ cup water.

2. 2

   Add tomatoes, onions, garlic, ginger, Degi Mirch, and all whole spices (cloves, cinnamon, bay leaves, peppercorns, and cardamom). Mix well.

3. 3

   Add 1½ tsp butter and salt, then mix well. Cover and cook for 15 minutes until tomatoes are soft.

4. 4

   Using a hand blender, blend the gravy until completely smooth.

5. 5

   Strain the gravy through a fine strainer to remove solids.

6. 6

   In a clean pan, melt 2 tbsp butter over medium heat. Add red chili powder and coriander powder, cooking for about 1 minute.

7. 7

   Pour in the prepared gravy and mix well. Cook for 2-3 minutes.

8. 8

   Add fresh cream, honey, and shredded tandoori chicken. Mix well and cook for another 3-4 minutes.

9. 9

   Stir in kewra water and dried fenugreek leaves. Cook for 2 more minutes.

10. 10

    For the smoky finish: Place burnt charcoal in a small metal bowl and position it in the center of the gravy. Pour ghee over the charcoal, immediately cover with a lid, and keep covered for 2-3 minutes.

11. 11

    Remove the charcoal bowl and discard.

12. 12

    Transfer butter chicken to a serving bowl. Garnish with fresh cream and a coriander sprig. Serve hot with roti or rice.