1. Take 1 lb of boneless chicken thighs (or chicken tenders) in a bowl and add the spices, turmeric 1/2 tsp, salt 1 tsp, chili powder 1 tsp, oil 1/2 Tbsp, garam masala 1/2 tsp, ginger garlic paste 1 Tbsp, and yogurt 4 Tbsp. Mix well to coat the chicken pieces. Cover the chicken with a cling wrap and marinate in the refrigerator for at least 2 to 4 hours.

2. In a 5-quart pan, take six large tomatoes, and add 5 cups of water. Add the whole spices, cinnamon sticks, 3 to 4 bay leaves, five cloves, 2 or 3 green chilies, 2 Tbsp ginger, and 1 tsp of oil. Bring this to boil for ten minutes on high heat. 

3. After ten minutes of boiling, the tomatoes cook well, and the skin of the tomatoes separate. The spices release flavors into the water.  

4. Strain the mixture and save the water, tomatoes, ginger, and chilies. Discard all the whole spices.

5. Add 1 cup of saved water to the blender along with tomatoes, ginger, and chilies and blend it to a smooth puree. Save the rest of the water to add while making the sauce for butter chicken.

6. Take the marinated chicken out of the refrigerator and transfer it to a baking tray. Drizzle with 1 tsp of oil on the top so the chicken will not dry out while baking.

7. Grill or bake the chicken pieces at 450 F for 35 minutes. 

8. In a 3-quart pan, add 1 Tbsp of butter. Once the butter melts, add 2 Tbsp of Kasoori methi. Saute for few seconds and add the tomato puree and mix well.

9. Bring the tomato puree to boil for 2 minutes. Now, close the lid, and let it come to a boil for another 10 minutes on a very high flame. 

10. Open the lid and grilled/baked chicken pieces. Stir to mix the chicken and the sauce. 

11. Add 1/2 tsp salt or as needed, 1/2 tsp Kashmiri chili powder, 1 1/2 tsp honey, 1 Tbsp tomato paste, and mix well.

12. Add 1/4 cup of heavy cream and 3 Tbsp of cashew paste.

13. Now add the saved water from cooking the tomatoes and the spices. Depending on the desired consistency, add half a cup or more saved water to the sauce. Boil for 5 minutes.

14. Add 1/2 Tbsp butter (optional) and mix well.

15. Serve hot with roti, naan, or rice.