• In a bowl add chicken pieces, 1 tablespoon ginger garlic paste (combined), 2 tablespoons yogurt, ¾ teaspoon salt, and 1 teaspoon black pepper powder. Mix well and marinate the chicken pieces for 1 hour.
  

Butter Roast Masala

• For butter roast masala - Heat a pan with 1 tablespoon cooking oil and fry 10 cashew nuts for few seconds on low flame (until the nuts turn light brown). Then add 1 cup chopped onion and fry for 2 minutes. Once the onion turns soft and pink, add 2 chopped green chilies and 1 tablespoon kasoori methi. Keep frying on low flame until the onion turns light brown. Remove from pan, cool, and grind to a smooth paste. You can add 2 or 3 tablespoons of water if needed for grinding.
  
• Heat a saucepan and add 5 tablespoons of butter along with 1 tablespoon cooking oil. Add marinated chicken pieces and roast on medium heat for 5 minutes. Reduce the flame, cover, and cook the chicken for 10 - 15 minutes or until the chicken pieces are fully cooked.
  
• After 15 minutes of cooking, add the butter roast masala along with ½ teaspoon garam masala powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder, ½ cup chopped coriander leaves, and stir well.
  
• Cover and simmer the gravy on low flame for 5 minutes. Garnish with fried onion and fried cashew nuts. Serve hot with roti, paratha, or naan.