Add Garam masala in the muslin cloth and tie it. Heat butter in a pressure cooker and put the garam masala sachet in it, Add onions cashew nuts, saute it for 3 minutes, then add ginger garlic paste, cook until light brown

Add Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 20 -25 minutes in a slow flame. Let it cool down, remove the muslin pouch; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straning all, Discard the seeds and peels of tomato. Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi

Take chicken breast, cut them into slices. Take a bowl add chicken slices, add salt, garam masala, all purpose flour, curd, mix it well and rest it for 30 minutes. Heat butter in a pan add chicken pieces cook the chicken till it is tender, Add gravy, put the lid on and let it cook for some time and reduce the flame and add cream, mix it and switch off the flame