Forstly, clean the chicken pieces and marinate with 1/2 tsp ginger garlic paste, 1/2 tsp red chilli powder. Keep for 10 minutes.

Heat the fry pan, add 1 butter cube, add the marinated chicken and saute for few minutes until the chicken is 2/3 cooked.switch of the flame. Keep the chicken aside.

In another pan, add 1 cube butter and keep until melted. Now add 1 tsp red chilli powder, add ginger garlic paste.Add chopped onion keep sauting for few minutes, add totato, red kashmiri chillies amd saute for few mitures, add cumin powder, coriander powder.Mix well and saute until the totamotes are soften. Cool it down, blemd it into a thick paste.Stain it to remove the pulps.

Heat a pan, add 1 tsp oil, add jeera amd saute for few seconds. Now add the tomato onion paste (prepared and kept aside in previous step) and saute for few minutes. Add turmeric powder, garam masala, salt, sugar, chilli powder and mix well and keep stirring for few minutes. Add chicken pieces, 1/2 cup water and keep for boiling. Once the chicken almost done, add 1 -2 tsp cream, 1/2 tsp kasuri methi and mix well. Keep on the low flame for 1 minute. Switch of the flame.

Transfer the preparation into a servong bowl. Garnish with remaining cream and kasuri methi. Butter chicken is ready. Enjoy with roti or nun.