Illustration of a station card. Same demo dish, laid out for a pass — not a kitchens product, and not a YouTube import.

Station card

Butter chicken

House method · this kitchen’s way

Ingredients

These stay questions. Filling them in would be inventing the house method.

Yoghurt — “two to three spoons”
They said two to three spoons for the marinade — you decide which spoon, like at home.
Kasuri methi — “a good pinch, crushed”
Nobody measured it. It is the flavour most people say is missing — be generous.
Oil — “as needed”
The source never says. Judge it at the pan.
Salt — “to taste”
Left to you, as the cook left it to you.
Water — “for soaking the cashews”
No measured volume is specified.

1
Marinate the chicken thighs in yoghurt, ginger and garlic paste and chilli powder. Leave it.
Until every piece is coated, no dry patches
2
Soak the cashews in hot water so they will blend smooth later.
Until soft enough to break with a fingernail
3
Heat the oil in a pan. Sear the chicken thighs in batches; they will finish cooking in the sauce.
Until browned outside, still pink at the centre
Heat high
4
In the same pan, cook the onions down in butter.
Until deep gold, not brown
Heat medium
5
Add the tomatoes and cook until they collapse completely.
Until the oil separates and pools at the edge
Heat medium
6
Blend the sauce with the soaked cashews, then pass it through a sieve.
Until it pours like double cream
7
Return the sauce to the pan, add the seared chicken thighs and simmer. Check doneness with a food thermometer against appropriate poultry safety guidance; appearance and this timer do not establish safety.
Until the sauce clings; chicken doneness needs a temperature check
Heat low
8
Off the heat, stir in the cream, the garam masala and the crushed kasuri methi. Taste the sauce and choose how much salt to add.
Until glossy and evenly coloured

A trainee follows this, not a video. To capture a real house method, record the chef who owns the dish — then print that guide from the dish page.