Take a pan, strain the blended tomato cashew nut puree into the pan using a sieve and discard the seeds.
Add salt as per taste, kashmiri red chilli powder, garam masala powder, tomato sauce and mix everything.
Add a pinch of sugar to balance the sourness of the gravy and stir.
Cook the gravy until oil releases from the sides.
Add boneless chicken pieces into the gravy.
Add butter generously into it, add cream and mix well.
Add kasoori methi into it, stir well.
Cook the gravy until oil leaves the sides.
Garnish with chopped coriander leaves, lemon wedges and butter.
Serve hot with naan or paratha.