For the gravy: 
1. On a medium flame, heat 4 tbsp. butter in a pan. Add the grated onions and cook until the onions turn golden brown.
2. Now add the ginger garlic paste and sauté on low flame for a few seconds, the paste starts sticking to the pan.
3. Next add the ground tomato and the butter chicken masala powder mixed with 1⁄2 a glass of water, tomato paste, salt and cook on a low flame for 10 min or until the oil floats on top and the gravy is thick.
4. Now add the cream and the almond/cashew nut paste and cook for another 3 min.
5. Remove from flame and set aside.


For the butter chicken: 
1. In a kadai, add 1 tbsp. butter and on a low flame sauté the marinated chicken pieces.
2. Cook the chicken pieces until it’s done and the moisture dries out (10 min). 
3. Remove from flame and add the chicken pieces to the tomato gravy and simmer the gravy with the chicken pieces for a few min. Garnish with cream and melted butter and ginger julien pieces. 
Serve hot with kulcha, nan or pulao.