Butter Chicken, or Murgh Makhani, is made by marinating 500g of boneless chicken in yogurt, ginger-garlic paste, lemon juice, Kashmiri red chili powder, turmeric, garam masala, cumin powder, salt, and a little oil, then letting it rest for at least an hour. The chicken is then pan-fried or grilled until lightly charred. For the makhani sauce, sauté onions in butter and oil along with cardamom and a bay leaf, then add ginger-garlic paste, tomatoes, and cashews, cooking until soft. Add turmeric, chili powder, cumin, and coriander powder, then remove the bay leaf, cool, and blend into a smooth paste. Return the gravy to the pan, add butter, a little water, cream, sugar, and crushed kasuri methi, and let it simmer gently. Combine the cooked chicken with the sauce and simmer for a few more minutes until creamy, rich, and flavorful. Garnish with cream and coriander, and serve hot with naan or rice.