Marinate the chicken with the ingredients of marination for a few hours, preferably overnight..
Cook the chicken in a pan till it is cooked through and no liquid remains.
Take a piece of charcoal and light it.
When hot, put the charcoal piece in a small heatproof bowl and keep the bowl between the chicken pieces.
Drop a teaspoon of ghee/butter on the red hot coal and immediately cover the pan with a tight fitting lid.
Meanwhile, heat another pan and add butter/ghee.
Add the ginger-garlic pastes and saute till the raw smell goes.
Add the chilli powder and stir for a minute.
Add the pureed tomatoes and cook till the oil separates.
Mix the cream and the chicken pieces and let it boil for a couple of minutes.
Mix the powdered kasoori methi and give it a stir.
Serve with roti, naan or phulka.