Wash and blanch the tomatoes in enough water, once cool, remove the skin and make a smooth paste along with 8 cashews using a mixer grinder. Keep aside.

Heat butter in a heavy bottomed pan, add the whole cashews and fry until they turn golden and remove them into a plate. Keep aside until further use.To the same pan add the bay leaf, ginger garlic paste and saute for a minute. Add the tomato cashew puree, green chilli and cook for 2 minutes.

Add the red chilli powder, 2 cups water, season with salt and let it simmer for 5 minutes until the gravy becomes thick and comes together.Add the fried cashews, garam masala powder and simmer for 5 minutes so that the cashews become a little soft.

Add the cream and mix well. Simmer for another 2 minutes and switch off the heat.
Slightly crush the kasuri methi between your palms and add it as a garnish over the prepared Kaju Butter Masala.