In a bowl, take the chicken and add all the marinades, and let it sit for about an hour to overnight, if possible.

Take a pan, heat it on medium flame. Once hot sprinkle some oil and add the marinated chicken. Do not overcrowd them. You can put them in batches. Cook each side of the chicken for 3-5 minutes till chicken turns brown to little black on each side.

Once done, remove the chicken in a bowl. The chicken will be semi cooked at this point, do not worry we will cook it later.

Also while cooking the chicken there might be some burnt pieces of the chicken. You can keep some of them aside and use them in the gravy. They add extra aroma to the dish.

In another pan, add oil and butter and heat it. Once hot, add the ginger and garlic paste, sauté for a minute.

Add the chopped onions and sauté for about 5 minutes. Then add tomatoes, turmeric, cumin, chilli, coriander powder, star anise, cardamom, peppercorns, cloves, cinnamon stick and continue cooking.

Cook it for around 30 minutes. After 30 minutes, turn off the gas and let it cool.

After it cools down, transfer everything to a blender and blend it to a smooth paste.

I like my butter chicken, smooth therefore I prefer straining the mixture. Once straining is done transfer everything to the same pan and turn on the flame and also add the chicken. Cook the chicken till it is completely done and you achieve a thick consistency of the gravy.

Add the cream and stir. If you feel that the gravy has become too thick, you can add a splash of water or some butter to it.

Add the kasoori methi at the end and turn of the flame.

Garnish it with chopped coriander and the remaining cream and serve hot with rice or naan.