Marinate the Chicken in yogurt, turmeric and salt. Set aside for 15 minutes to 24 hours in the refrigerator.
Heat a heavy-bottomed pan. Add Oil or a combination of oil and butter.
Once it's smoking, add the Chicken one by one. Make sure to wring the excess marinade.
Cook on one side till it gets a little color.Flip.Repeat and set the chicken aside in a bowl.
Repeat the process for the rest of the chicken.Add more oil and butter if needed.
Do not wash the Pan! We need the charred bits.
Heat the pan on low heat.Add butter to the pan.
To that, add the chopped onions, Cinnamon Stick and Crushed Cardamom. Saute till the onions turn translucent. Barely 1-2 minutes.
Add -Ground Kashmiri Chilli and toast it along with the onions for 20-30 seconds till its mixed well.
Add the tomato puree. If using tomato paste, add it along with ¼ cup of water.
Cook this for 1 minute till the sauce is bubbling and you can see fat on top.
Add the cream and honey. Mix it up.
Add the cooked chicken along with all the juices in the plate. Simmer till the chicken is cooked. About 3-5 minutes.
Check the salt.Add Kasuri Methi,Honey, Garam masala(if using) and stir it once again.Check on the salt.Add more if needed.
Garnish with Cream, Coriander and serve hot.