First wash the chicken well.strain all the water.then prick them with a fork.in a mixing bowl chicken,add butter, lemon juice, Kashmiri red chilli powder and salt mix well and keep in the fridge for 15 minutes.
After 15 minutes take out the chicken.in a bowl yogurt,red chilli powder,ginger garlic paste,salt and mix well.then again keep in fridge for 5-6 hours.
For makin gravy chopped onion and tomatoes roughly.in a pan add then add two tbsp butter heat it.then add mace and cardamom.saute few seconds, add chopped onion saute untill they turn translucent add tomatoes cashew, ginger garlic paste,red chilli powder,1/2 tsp garam masala powder 1/2 salt and mix well.cover and cook on medium flame for 5-6 minutes to turn soft.turn off the flame transfer in a plate.after it becomes cool grind it in mixer grinder to make a smooth paste.
In a pan heat 2 tbsp oil add marinated chicken pieces cover and cook them on low to medium flame for 4-5 minutes.open the lid and turn the flame high to evaporate the excess water.roast on both side untill the grill marks appear.
In a wok add 2tbsp butter then add grind paste of onion and tomatoes.cook for two minutes.then add chicken mix well cook for 2 minutes then add kasuri methi and garam masala mix all.then cover and cook for ten minutes on low flame.now add one cup water and 2 tbsp cream mix well cook again for 2-3 minutes. add little butter and finely chopped coriander leaves.mix and turn off the flame.swrve with naan or roti.
