Wash the chicken thoroughly. Marinate it with 1 tablespoon ginger-garlic-green chili paste, salt, red chili powder to taste, and lemon juice. Let it rest for 30 minutes.

Heat oil in a skillet. Fry the chicken for 5-7 minutes until cooked through, then set aside. Roughly chop the onions and tomatoes.

In the same skillet, cook the onions and ginger-garlic paste until the onions turn slightly pink. Add butter, chopped tomatoes, cashews, salt, chili powder, turmeric, and a bowl (about 1/2 cup/120 ml) of water. Cover and cook for 10 minutes.

Once the tomatoes are soft, let the mixture cool slightly.

Blend the mixture into a smooth paste. Strain the paste through a sieve to remove tomato seeds and skins, creating a creamy gravy. Heat 2 tablespoons butter in the skillet.

Add the gravy and chicken pieces to the skillet. Stir in the tomato ketchup and mix well.

Add chicken masala, Kashmiri red chili powder, salt, and black pepper to taste. Cook until the oil rises to the top, then stir in the heavy cream.

Cook for another 5 minutes until well combined. Your delicious butter chicken is ready.

Transfer to a serving dish and garnish with fresh cilantro and a drizzle of cream.

Serve the hot butter chicken with roti or naan.