Murgh makhani

1 kg chicken

1 1/2 tbsp tandoori masala/ tikka masala, 1/2cup pureed onion  1tsp red chilli powder, 2 tsp salt, 2tbsp lemon juice, 1/2 tsp zeera powder and 1tbsp ginger and garlic paste, 5 tbsp yoghurt. Leave for at least half an hour and shallow fry till the chicken is done and develops a reddish colour.  For the gravy,  take 1 tbsp of butter and a few drops of oil so that the butter doesn't burn. Add whole cumin seeds and 1/2 tbsp ginger and garlic paste. Paste of 10 cashews. Add in the tomato puree (for 1kg chicken take 6 medium sized tomatoes)  now add in the 1/2 tsp red chilli powder, 1/2 tbsp garam masala powder and cook for some time. Now add 3 tbsp  tomato ketchup. You can add some sugar now to balance the flavors. Now add the chicken and just fry for a few minutes. Add in 1 tetra pack of full cream, add in 1 tsp kasuri methi