In a pan take oil and butter, add in the ginger garlic paste and sauté well. Add in little kashmiri chilli powder, chicken tikka pieces, half of the fresh cream and cook further. Add in the Kagome Makhani gravy base and cook for 10 mins adding in water as required. Add in the tomato puree and cook further.
Add the rest of dry masala powder, chat masala and cook. Add in the cashew paste, sugar and cook well adjusting the water consistency. Add fresh cream and cook further. Finish the gravy with, kasuri methi, cream and ginger juliennes garnish.