First we are going to make the Makhani gravy. Heat 2 tablespoons butter in a pan on medium heat. Butter should not burn.
Saute green cardamoms and cinnamon.
Add the diced tomatoes and saute for 2-3 minutes.
Cover and cook on low heat for about 10 minutes till the tomatoes are soft and pulpy.
Let it cool and make a silky paste in a blender of the tomatoes.
Strain it and keep it aside. Now you will have some idea how much gravy it is going to be. So, if you want more, repeat the steps 1-5 with more tomatoes.
Add 3-4 tablespoons of butter in a pan on medium heat.
Saute Ginger and green chill julienne in a big pan.
Add the strained tomato puree and cook for about 3-4 minutes or till the raw flavor of tomatoes goes away.
Now add Kashmiri red chilli powder, Garam Masala and salt. Mix well and cook for 3-4 minutes more.
Add Tandoori Chicken pieces. Cut them according to your preference.
Mix well and cook for another 3-4 minutes to let the chicken blend with flavors of the sauce.
Add 100 grams of cream. Mix well and cook for 3-4 minutes more. You can reduce the quantity of cream if you wish to.
Finally, add cardamom powder, about 1 tea spoon and Kasuri Methi.
Cook for 2 more minutes, add 1 tablespoon of honey and your Butter Chicken is ready.
Serve it with more cream on top and some Ginger Julienne.