Clean and cut the chicken into small bite-size pieces.
Take a bowl, add chicken pieces along with the ingredients mentioned under marination and Mix well.
Cover and keep the marinated chicken pieces in the fridge for at least 1 hour.
Heat a pan with oil and fry the marinated chicken pieces till all the moisture evaporates from it.
Transfer the fried pieces into a plate and keep aside.
Heat a kadai with butter, oil. Once it is hot add cumin seeds and when they begin to crackle add chopped onions and fry till they change their colour into brown colour.
Add the ginger garlic paste and fry a minute.
Next add red chilli powder, garam masala, sugar and fry on a medium flame for 5 minutes.
Add tomato puree to the gravy and mix well, cook for 2 minutes.
Then add ½ -1 cup water with required salt.
Cover and cook for 5 minutes on medium flame.
Add the cooked chicken pieces and combine well.
Cook the masala till it becomes little thick.
Next, add fresh cream along with Kasturi methi and combine well.
Transfer the butter chicken into a serving bowl and enjoy with Naan/roti.