Seriously! when have you heard butter chicken being healthy? well this one actually is quite on the healthy side. You will not compromise on the taste but save on the heaviness of this dish. Here’s my take on it.
There are 2 main steps A. Marinating Chicken B. Blending the sauce 1. In a medium bowl marinate the washed dry chicken cubes with ginger, garlic, cilantro paste, yogurt, garam masala, red chili, turmeric, coriander powder, salt, black pepper with olive oil. Adding any food color is optional but i did. Mix well, set it aside for 30 mins. 
Ingredients
Instructions
 2. In a large steel pan on medium heat, add in 2 tablespoons of butter and canola oil together and saute the chopped onions, tomatoes and cashews. (For better tasting sauce add some salt and red chili powder to the blend)(optional). Saute until tender for 5-6 minutes and then transfer it to a bowl to cool. Once cooled off blend it to a smooth gravy and transfer it to the bowl.  3. In the same steel pan melt 2 tablespoons of butter and oil together. Pour in the marinated chicken and stir fry it well in the pan to coat all the spices to the chicken. 
Then pour in your blended gravy and thoroughly mix the chicken to it. Add in another tablespoon of butter and simmer covered for 8 mins on medium-low. 
At the very end add in your Kasturi methi and mix well. Sprinkle some fresh lemon juice and enjoy the Butter chicken with buttered naan, roti, or Basmati rice. Â 
