Wash and pat dry chicken. Cut into one inch pieces. Make a paste of lime juice, salt, red chili powder, ginger paste and garlic paste. Rub the paste on the chicken pieces and leave it aside for 20 minutes.
In a medium size bowl, whisk yogurt, ginger paste, garlic paste, black pepper, red chili powder, turmeric, cumin powder, coriander powder, salt and dry methi leaves. Add chicken and mix well. Leave it in the refrigerator for 2 hours or overnight for better results.
Preheat oven to 375 F. Line a baking pan with foil. Place chicken on the lined baking pan in a single layer and bake it for 20 minutes. Remove from the oven and keep it aside.
To make makhani gravy:
In a large heavy saucepan, heat oil over medium low heat. Add bay leaf, green cardamoms. Cook for about a minute to infuse the oil with bay leaf and cardamom aroma. Carefully add ginger and garlic paste. Cook slightly stirring frequently.
Add coriander powder, red chili powder, salt, tomato purée, tomato paste and onion purée. Cover and cook for 4-5 minutes stirring frequently.
Add milk, fresh cream and cashew nut paste. Cover and cook on medium-low heat for about 20 minutes. Stir occasionally. Add water if required, to thin down the gravy.
Add grilled chicken pieces with liquid from the chicken. Simmer for 10 minutes. Add methi leaves, nutmeg powder and mace powder. Simmer for another 2 minutes. Turn off the heat.
Transfer to a serving dish. Garnish with sliced green chilies, ginger julienne and fresh coriander.
Serve hot with Naan or Tandoori Roti.
Notes
Kasoori methi leaves – Kasoori methi leaves are dried fenugreek leaves, available at some North-American supermarkets and easily available at all Indian grocery stores.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/best-ever-butter-chicken-murg-makhani/