Before you begin have your tandoori chicken ready.

Assemble: all the ingredients.

I prefer adding onion-tomato masala to this recipe- as too much of tomato puree gives a tangy taste and adding half of this masala and half of tomato puree keeps the perfect balance in the recipe.

FOR ONION-TOMATO MASALA - Heat oil in a kadhai, add cumin and as it starts to sputter stir in pureed onion and ginger-garlic paste, saute till the color changes to light brown in color. Mix in chopped tomatoes and tomato puree and cook. Once masala is fully cooked oil will start to appear in the corners of the pan.P.S. this picture belongs to a different recipe and is posted here to give an idea. Your onion tomato masala is ready - for a detailed recipe please visit the link above. Follow rest of the recipe below.

In a kadhai heat butter/ghee/oil. Add cardamom and cumin seeds. When they start to sputter mix in ginger and garlic paste and saute till they turn light brown in color.

Add in onion tomato masala, along with cashew paste and tomato puree and mix till its fully blended.

Stir in the spices and mix.

Cook on medium low flame till oil starts to leave the masala, say for about 2-3 minutes. Because of the cashew paste, masala will be very sticky - no worries.

Pour in water- about 1 cup, depending on how thick you want the gravy to be. Bring it to a boil.

Add cream and give it a good mix.

Finally add tandoori chicken pieces to the gravy...

Cover and cook for 4-5 minutes on medium low flame.

Chicken will be all smeared in gravy. Adjust your seasonings and water content if the gravy becomes too thick. Finally mix in kastoori methi, cover and take it off the flame.

Let the chicken soak in all the flavors.

Serve hot with naan or warm kulchas.