Soak cashews in milk for 30 min.
Grind cashews adding enough milk to get a fine paste. Keep aside.
Wash and pat dry chicken and cut into bite sized pieces. Marinate the chicken pieces with the ingredients under marination or at least 30 minutes to 1 hour.
Heat 2 tbsp of butter/ghee in a pan.
Add chopped onions and ginger-garlic paste and fry till onion is golden brown.
Add chicken and saute for a while.
Add tomato puree, chilli powder, coriander powder, required salt and cook for a while.
Add cashew paste along with milk.
Cover the vessel with a lid and cook till gravy thickens and chicken is done.
Top with some butter or thick cream and remove from flame.
Garnish with chopped coriander leaves.
:- Serve hot Indian Butter Chicken with Roti or Nan.