Start by mixing all the ingredients under marinade and adding the chicken to it.

For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan and add whole spices.

Add onions, tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming slightly pulpy.

Transfer to a blender or liquidiser, and blend till smooth.

In another pan, add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till there's a char on them. Remove them from the pan and set aside.

Transfer the puree back to the pan, add chilli powder, ketchup, salt and ¼ cup water. Bring this to a boil.

Reduce the flame to low, and cover and cook for 20-25 minutes. Add the chicken pieces and simmer for 10 minutes.

Stir in the kasuri methi and fresh cream.

To smoke the chicken, place a small steel bowl (please don't use plastic) in the middle of the butter chicken while it's still in the pan.