Mix all the ingredients in the marinade section to free a lump-free paste.
Coat it with the chicken pieces and let it rest overnight in the freezer.
Next day in a grill, or in a pan or oven fry it till browns on each side.. Around 5 mins each side. I did it in oven
In a large kadhai. Heat the butter with oil and start frying the onion.. Add the ginger-garlic once the onion starts to turn transparent. Add the coriander, cumin and garam masala and wait till nice aroma comes out.
Now add the chopped tomatoes and salt and red chilli powder and fry it till the water dries.
Remove from heat and grind it to a silky smooth paste in a grinder. Add the ketchup to it and grind to smoothly.
Pour the gravy back to kadhai and add water as required and add cream and sugar to it. Also add the salt. Balance the gravy as per your liking and add the grilled chicken pieces to it.
Cook for 10 minutes until the sauce thickens and chicken absorbs the gravy.
Garnish with coriander leaves and serve hot.
