Cook the marinated chicken in a preheated oven (250 degrees C for 20 minutes) or simply cook the pieces in a pan till done. Reserve the juices released while cooking the chicken which will be added to the gravy.

Heat 4 tablespoon butter in a saucepan along with 2 tablespoons chopped garlic. When it slightly changes color add tomatoes, 2 green chilies, 1 1/2 teaspoon red chili powder, 2 teaspoon cumin powder, 1 tablespoon kasoori methi, 1/4 teaspoon garam masala powder, 10 cashew nuts, 2 tablespoons thick yogurt whisked, 1/4 cup chopped mint leaves, and sugar. Place the lid and cook on low flame for 10 to 15 minutes or until tomatoes are fully dissolved and everything is well cooked. Cool the tomato mixture and grind to a smooth paste.

In the same saucepan add 2 tablespoon butter and 1 tablespoon kasoori methi. Fry for 1 minute and then add the tomato mixture paste from the grinder. Then add grilled chicken along with its juices/water and salt if needed. Stir well and let it cook for 2 minutes. Add cream, chopped coriander leaves, and more butter if needed.

Serve hot by garnishing again with cream and chopped coriander leaves.