Make the ginger and garlic paste
Prepare the chicken marinade
Marinate the chicken for at least 3 hours or overnight
Make the sauce by sautéing the spices, onion, and garlic-ginger paste
Add the green chili, cashews, water, and crushed tomatoes
Cook the sauce for about 45 minutes
Blend the sauce until smooth and pass it through a fine sieve
Add the cooked chicken to the sauce, then stir in the cream and remaining butter
Serve the butter chicken with basmati rice and garnish with coriander
