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Mix chicken, yogurt, ginger garlic paste, garam masala, turmeric powder, cumin powder, red chilli powder and salt in bowl and let rest anywhere from 30 mins to overnight,
Using a large pot, heat some oil. When hot, cook the chicken pieces until browned. Cook in batches if necessary, don't crowd the pan. Set the pieces aside and heat the butter and oil in the pot.
Cook the onions until it browns a little. Add ginger garlic paste and saute. Add the spices and cook the spices.
Add tomatoes and cook until mushy. Let cool and puree in a blender using small amount of water.
Transfer back to the pot and cook until it bubbles. Add cream, sugar and salt.
Mix in the chicken and cook until the chicken is cooked thoroughly and the sauce thicken.
Finish it by sprinkling kasuri methi powder over it and some chopped coriander leaves.
Serve with naan or rice. If you're adventurous, you can try it with schezwan fried rice too!