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Ingredients :

For Marination:

• ½ kg chicken boneless
• ¾ tablespoon lemon juice
• 1 teaspoon oil
• ¼ teaspoon Salt
• 2 tablespoon curd

For Gravy :

• 1/8 teaspoon turmeric
• 2 large tomatoes
• 7-8 cashew nuts
• 1 tablespoon ginger garlic paste
• 1 teaspoon red chili powder
• ½ to ¾ teaspoon garam masala powder
• ½ tablespoon kasuri methi crushed
• salt as needed
• 2 Onions
• 2 tbsp Coriander leaves for garnishing
• 100 ml cream
• 2 tablespoon butter
• 1 teaspoon oil

Preparation:

Marination :

• First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
• Cover & rest in the refrigerator for atleast 12 hours.

Stovetop :

• Add one tablespoon butter to a pan and add the marinade.
• Fry on medium high heat till all the moisture evaporates.

Gravy Instruction:

1. Heat a pan with oil & saute cinnamon, cloves and cardamoms for a minute.
2. Add ginger garlic paste, green chilies and fry till it turns fragrant.
3. Next add the chopped tomato and onion and turmeric and kasuri methi.
4. Add red chili powder, cashews and salt. 
5. cook until you smell the nice aroma.
6. Let it cool.
7. In a blender add these mixture and make a fine paste.
8. In a pan add oil (medium heat) Pour the masala pure. Let it cook for 5 minutes.
9. It begins to leave the sides of the pan.
10. Pour 1 cup water. Add more or less water to suit your desired consistency. 
11. Bring the mix to a boil and simmer for 4 to 5 minutes.
12. Add chicken and simmer for about 5 minutes.
13. Butter chicken should become soft and tender. Add garam masala and kasuri methi.
14. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
15. Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.