Firstly for chicken marination, cut the chicken breast into long strips-like, as shown in the image below. Then in a bowl add all the marination masalas, mentioned above, including curd. Mix everything well and form a paste. Now massage this paste along with the chicken.

Now for smoky flavour or tandoori touch, burn a piece of charcoal. Put it inside a small vati (small steel bowl) pour a tsp of ghee over it. Blow it hard then quickly cover the pan and let it remain as it is for about 2 hrs, for marination. For best results, keep it overnight.

Now let's come to makhni or gravy part. Heat a pan add 2 tbsp of butter. Now add jeera. Let it splutter, then add sliced onion, ginger-garlic paste, slitted green chillies, green cardomom and fry it for about a minute.

Now add dry masalas like cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder, garam masala powder, kasuri methi, salt & sugar. (The measurements are mentioned above, in 1st mentioned gravy section) Fry the masalas for about a min. Then add chopped tomatoes, cashews & coriander steams. Combine everything well and fry for about 3 mins on a low flame.

After 3 mins add a tbsp of butter into it. Mix it. Now add half a cup of hot water, cover the pan and cook the masalas on a low flame until it's done or the tomatoes gets mushy.

Now wait for the masalas to get cool down completely or it comes to a room temperature. Till that time let's come to the chicken-part, for grilling. Heat a pan add 1 tbsp of butter. Then add the marinated or smoked chicken pieces into it. Cook it till its 80 percent done. Remove the pieces from the pan & keep it aside.

Now when the masalas gets cool down completely, add 1/4th cup of water & blend it into a smooth paste. Now strain the masala in a strainer. This completes your first makhni part.

Now your chicken & makhni both are ready. Now let's come to the final part of makni/gravy. Heat a pan. Add a tbsp of butter into it. Then add chopped onion, chopped garlic or garlic paste, slitted green chillies, kashmiri red chilli powder. The measurements are mentioned above, in final gravy section. Now combine everything well & fry the masalas for about 2 mins.

Now add the strained gravy paste into it. Add the desired amount of hot water, if required. Check the salt at this point of time. Add 2 tsp of sugar. Mix it well, now cover the pan and cook the gravy for about 10 to 12 mins on a low flame. Then add smoked chicken pieces into it.

Combine everything well. Cook it for about 5 mins on medium flame. Then add fresh cream to it. Mix it. Finally add roasted kasuri methi, garam masala powder & some chopped coriander. Mix everything well. Cook it for 2 more mins. Finally add some butter & mix it well.

Your Butter Chicken or Murg Makhni is now ready to serve. Garnish it with some fresh cream. And serve it hot with some butter naan or tandoori roti of your choice.