Marinate the chicken in above mentioned ingredients and leave for 15-20 minutes.
Heat 2 tbsp oil in a frying pan and place the marinated chicken in a single layer and cook them on high flame till chicken is charred on all sides. Set this aside.
In a heavy bottompan heat oil and butter and heat up.
Add in zeera and let sizzle. Add onions and sauté till onion is well browned.
Add in ginger garlic paste and sauté well.
Add in the chilli pdr, garam masala pdr, salt and sugar and mix well and cook for 30 seconds.
Pour in the tomato puree and mix well. Cover and cook for 8-10 mns till oil starts separating.
Let the mixture cool and then blend this in a blender till smooth.
Return this back to the pan, pour required amount of water ( i used 11/2 cups of water)
Add in fried chicken pieces and cook in low heat till chicken gets cooked completely for about 15-20 mins.
Once chicken is cooked, add the crushed kasuri methi. Pour in the cream. Simmer again for another 5 mins.
Switch off the flame and add in coriander leaves.
Notes
Notes: * Red food color can be added if you want. * You can adjust the thickness of the gravy by adding more or less water.