Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with the items indicated. Set aside for 2 hours in the refrigerator.
Now to make the gravy, take a kadai/pan and heat 1.5 tbsp oil. Add all the whole spices and give a mix.
Add the sliced onions and fry on medium heat for 1 min to just remove the raw smell.
Now add the chopped ginger, garlic cloves and the cashew nuts. Fry on medium heat for 1 min.
Now add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder and 2 tbsp butter. Give a mix and cook on medium heat for 4-5 mins till the tomatoes become soft.
Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till the tomatoes are soft & mushy.
Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
Put the mixture in a blender/grinder and blend till smooth.
Strain it into a bowl using a strainer.
You can also add 100 ml water in the blended mixture to help in straining the liquid. Set aside.
Heat 2 tbsp of oil in a pan and place the marinated chicken side by side. Fry on high to medium high heat for 3-4 mins and then flip the pieces.
Continue to fry 3-4 mins on the other side .
Flip again and continue to fry on medium heat for another 2-3 mins on each side till browned. Remove and set aside.
To prepare the curry, take another kadai/pan and heat 2 tbsp of butter on low heat. Add the blended strained gravy into the melted butter & give it a stir.
Cook on medium heat for around 1 min while stirring it.
Lower the heat and cook for another 3 mins while stirring it.
Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
Cook for around 3 mins adding little water based on your desired consistency.
To end, add the fresh cream, mix and simmer for 2 mins.
