CHICKEN:

• In a large bowl combine chicken with all the ingredients for the chicken marinade ( ginger, garlic, garam masala, turmeric, paprika, red chili powder, salt and plain yogurt).  Cover the bowl with plastic wrap and allow to marinate for 15-30 minutes. Ideally let chicken marinate overnight.
• In a large skillet heat 1 tbsp. of ghee.  Cook chicken in batches over medium-high heat, about 3 minutes per batch . Fry just until browned, it won't be cooked through. The cooking will be finished in the sauce.  Transfer to a large plate.

SAUCE:

• Heat ghee in the same skillet. Add the chopped onion and fry until  translucent, then add green cardamon, cloves, ginger and garlic and continue cooking until fragrant, stirring occasionally.
• Stir in tomato passata and  ground cashew nuts. Add cinnamon stick and bay leaves. Cook for another 1-2 minutes and then transfer to a blender. Blend until smooth.  If it is too thick, add a few tablespoons of water to thin it out.
• Return the pureed sauce into the skillet, add the chicken with juices and cook for 8-10 minutes or until chicken is cooked through.
• Add heavy cream and kasoori methi ( fenugreek leaves). Mix well and cook for another  2 minutes until sauce is bubbling. Remove from the heat.

SMOKE:

• Place a charcoal directly onto the gas burner, then turn on the heat.
• Heat the charcoal for 8-10 minutes, flipping occasionally.
• Place butter,  cardamon and cloves into the measuring metal cup or alternatively use a piece of foil.
• Put the heated charcoal into the cup with butter, you will see the smoke. Cover the skillet with the lid immediately.
• Remove the  charcoal after 10 minutes.
• Serve butter chicken with basmati rice or Indian butter naan.