Since this is butter chicken, go ahead and add in a spoonful of butter and let that cook until almost golden brown. Add your cut tomatoes, and along with that, add some cashew nuts.
Let that mix evenly, then add some water, garlic paste, salt, vinegar, some sugar, garam masala powder, and some red chilli.
Evenly mix that and let the mixture simmer for about 20 minutes until everything becomes nice and mushy so you can unit into a mixer of a fine paste.
Once the mixture is nice and soft, turn off the heat and transfer that to another container, that container is where you are going to use a hand blender and turn it into a fine puree.
Blend that into a fine pulp, then strain that into the same pan and then reheat the gravy and add in the butter, cream, and then your chicken.
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