For preparing the dish, cut chicken into medium sized pieces and marinate with a pinch of turmeric powder, salt and pepper powder.
Saute onion, ginger, garlic paste and tomato until tomato gets well blended.
Add all the curry powders: chilly powder, coriander powder, turmeric powder and garam masala powder and chicken masala. Saute nicely.
Switch off the stove and allow gravy to cool.
After cooling, grind the masala gravy to a fine paste.
Grind the soaked almonds and cashew nuts to a fine paste and keep aside.
Fry the ground masala gravy in oil till oil splits from gravy.
Add the chicken and cook till chicken becomes tender.
To make the gravy thick, add the ground almond cashew paste. Add curry leaves, coriander leaves and mix well.
Finally, add butter pieces and decorate curry. Serve Kerala Style Butter Chicken hot with parathas and naans.