Marinate the chicken in the kashmiri powder, curd, and ginger garlic paste for at least 1 hour before beginning to cook.

In a pan heat ghee and add the whole garam masala. Let the flavour of the spices infuse into the ghee on very slow heat.

Fry the marinated chicken in this oil for about 6-7 minutes. And remove them in a plate.

Now in the same pan add the onions and cook till they are translucent. Add the tomatoes and cook until the tomatoes are soft.

Add the ginger garlic and chilli paste and cook it for about 3-4 minutes.

Now add the cashews and cook for 2 minutes. Turn off the gas and let it cool.

In a mixer jar put mint leaves, coriander, and the cooked masala and blend it with little water until it becomes a smooth paste.

Now in the same pan put all the paste and bring to a slow boil. Add the tomato ketchup and fresh cream and mix well. Let the gravy cook till the ghee begins to float.

Add the fried chicken and mix and cook for 5 minutes.

Once it is done burn a piece of coal till red hot. Place a small bowl in the middle of the gravy and place the coal in it. Put the butter on the coal and immediately put the lid on the pan. After about 5 minutes take out the coal and pour the melted butter over the gravy. Garnish with fresh coriander a little kasuri methi and some fresh cream.