Mix all the ingredients listed with marination with the chicken in a bowl.
Cover the bowl and refrigerate for 10-12 hours. Now this marination time is important because you want to let the juices mingle to enhance flavors. Though if you are running short on time, 2 hours should be good too. My suggestion, do this part in the night if planning on making this curry the next day.
Preheat the oven to 200 C / 350 F. Transfer the chicken pieces along with the marinade in a baking tray.
Bake for 25-30 minutes until it is charred from the top.
Heat butter and oil in a pan.
Slightly crush the cardamom, cloves, cinnamon stick and black peppercorn and add them in the hot oil.
Let them crackle for a few seconds.
Add onion and fry until it turns translucent.
Add ginger garlic paste and fry for a minute.
Now add tomato and cook for 5-7 minutes until the tomatoes are soft.
Add green chilli, Kashmiri red chilli powder, turmeric powder, cumin powder, tikka masala and salt and cook for 3-4 minutes.
Add Tomato puree and mix well.
Add grilled chicken and 1/2 cup of water and cook for 2-3 minutes.
Now add honey and kasoori methi and cook for another minute.