In a mixing bowl add Yogurt, 1 tbsp. Red Chilli Powder, Salt 1 tsp., 1 tbs. Ginger Garlic Paste, 1 tbs oil, 1 tbs honey, Add chicken. Stir to coat. Cover and Refrigerate for 2 hours.
Heat 20-30 gm butter in 2 tbsp. oil and fry marinated chicken for 10-12 minutes.
Prepare the chicken gravy:
Heat 50gm butter in pan. add chop onions, chop tomato, cashew nut and saute for 2-3 minutes. Mix well. add 3 cups of water and cook for 10-15 minutes.
Turn off heat and let it a cool. Take tomato mixture into the mixer grinder and blend fine puree.
Strain blended puree in the same pan, add 1 cup of water.
When gravy comes to the boiling stage add the prepared chicken, butter, fresh cream, garam masala, chicken masala, coriander powder and crushed fenugreek leaves, coriander leaves. Saute for 3-4 minutes and let the chicken cook for 10 min.
Serve with coriander leaves, cream, and butter.