Put cubed chicken breasts in a bowl and marinade with:
- 2 tablespoons of garlic and ginger paste
- 1 teaspoon salt
- 1/3 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1/2 teaspoon ground coriander
- 1 teaspoon chicken masala
- 2 tablespoons yoghurt
- Squeeze of lemon juice
Mix all this together and marinate for at least 30 min.

Heat a pan on a high heat and add 57 gr of butter
Once butter has turned a very light golden brown, add chicken.
Stir until chicken has almost cooked and remove from the pan and set aside.
Wipe the pan

Put the pan back on medium heat and add 2 tablespoons of oil.
Add a large chopped onion and stir until it begin to turn translucent.
Add chopped tomatoes and stir for about 5 to 10 min.

Now add:
- 1 tablespoon chopped cashew nuts
- 1 cup of water
- 2 - 4 tablespoons ginger and garlic paste
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1/2 teaspoon red chilli powder (add more if you like spicy food)
- 1 teaspoon sugar
- 1/2 tablespoon coriander leaves
- 1 teaspoon mint leaves

Bring back to boil then simmer for 5 min

Now blend to a smooth gravy and transfer to a bowl.

Put pan back on high heat and add 57 gr butter.
When melted, add the gravy and stir until oil starts to surface on the gravy.

Add 57 gr of butter and when it's melted add 1/2 cup of cream.
Stir for 5 min and add the chicken to the pan. Stir until the chicken is hot and cooked right through

Add 2 teaspoons of kasoori methi and a tablespoon of cream and serve