Take a pan or any cooking utensil.
Strain the blended puree into the pan with the help of a strainer.
Discard the seeds that are left in the strainer.
Mix well and cook the gravy for 2-3 minutes on low flame.
Add the chicken pieces into it.
Give a mix.
Add spices such as salt as per taste, kashmiri red chilli powder, garam masala powder, chunk of butter, generous amount of cream, pinch of sugar, crushed kasoori methi, freshly chopped coriander leaves.
Mix all the ingredients well.
Cover the lid and let the gravy cook until it leaves oil from the sides.
Lastly, switch off the flame.
Serve the chicken butter masala.
Garnish with lemon wedges, sprinkle some crushed dried fenugreek leaves, chopped coriander leaves, butter and cream.
Serve hot with naan or paratha.