Marinate the chicken with yogurt, Ginger garlic paste, salt, 1 tbsp onion paste, red chili powder, turmeric powder and tandoori masala.
Marinate for 2 hours.
Add oil to a pan . Put the chicken pieces one by one in the pan leaving the extra marinade.
Lightly pan fry it.
Add Butter to a hot pan and immediately add oil. The oil won’t let the butter burn.
Add zeera to the oil, followed by the onion paste. Let it cook for 2 mins.
Add the ginger garlic paste. Saute till the raw smell goes away. Add the coriander powder, red chili powder and salt. After 2 mins, add the tomato puree and let it come to a boil.
Add the yogurt and the cashew paste. Cook for 5 mins.
Add the pieces of chicken and let everything blend in. At this point if you feel your gravy is too dry, you can add a little water as desired. Let it simmer on low flame for 5-7 mins.
Add the cream and cook for 2 minutes.
Add the green chilies.
Add the crushed kasoori methi. Let it simmer for 2 mins.
Garnish with little cream and onions. Serve with garlic/plain naan.