First marination : Take chicken in a bowl add salt to taste and ginger garlic paste. Mix and keep aside for 10 mins.

Second marination : In another bowl take oil, add kashmiri red chilli powder and mix. Next add hung yoghurt, little salt if required, fresh lime juice and mix well.

Add chicken cubes marinated in step one into second marination. Keep it aside for 10-15.

In a pan take 1 cup water, add tomatoes, onion, ginger, garlic, small and big cardamom, bay leaf, cloves, cashew nuts and kashmiri red chilli powder. Cover in let it cook for 7-10 mins or till the tomatoes are mushy. Keep stirring in between.

After the above pan mix is cool, remove small and big cardamom, cloves and bay leaf out from it.

Next make the puree of the remaining things above and strain the puree to get smooth texture.

In the other pan heat 2 tbsp butter add the slit green chilli, add the strained puree and cook for 3-4 mins.

Add salt as per taste and 1 tbsp sugar and mix. Let it cook for few mins. Keep it aside.

Heat a non-stick pan put 1 tbsp oil and add marinated chicken. Cook for 7-10 mins or untill done. Keep flipping the sides to cook all sides.

Add the chicken pieces to the gravy and cook again on the low flame.

Add kasuri methi and fresh cream. Mix well. Check salt and sugar at this stage. Cook for another 2 minutes.

Garnish with some butter and fresh cream. Serve hot with Roti or rice.