First will add the soya chunks in lukewarm water and let it soak the water for at least 5 mins.

Then will heat a pan and add 2 tablespoon of oil let it get heated up then will add cumin (jeera) black pepper corn and cinnamon will roast them slight till the rawness goes away.

After the will add the Garlic and Ginger into the fan and will do same let it get slightly roast then will add onions and will cook them for 2 to 3 min untill the onions turn slight golden then wil add tomatoes in it again will cook it for 3 to 4 mins untill the tomatoes get soft after that will add cashew in it plus slight salt and little water. Cook on medium flame for 10 minutes by covering the a lid over the pan.

After 10 minutes will remove the lid and take the mixture and transfer it to mixture jar. We will make a puree out of the mixture.

Now will add butter in the pan and let it get properly heated up then will add the bayleaf and redchilly powder in it mix them well for 3 seconds then will add the puree in it and cook to for 5 to 6 minutes untill it starts leaving the oil.

After the puree starts leaving oil will add turmeric powder, coriander powder and garam masala in it and mix them well. Then will add crushed kastoori meethi mix it well and will put the gas on low flame.

Now will drain the water from soya chunks and will squeeze them with hands nicely so that excess water gets drain properly. After draining will add the soya chunks in puree gravy that we have prepared and mix them well. Mixing gets done then will add half a cup of water to balance the consistency and cook on medium flame for 5 to 6 minutes by covering the lid.

After 5 to 6 minutes will remove the lid and can see the perfect butter soya chunk masala is ready now will add cream in it and garnish it with fresh coriander your butter soya chunk masala is ready you can have it naan, roti or rice.