Mix 1 teaspoon red chili powder, ginger garlic paste, salt and curd together. Add the raw chicken and let marinade overnight in the refrigerator.
Roast the marinated chicken in a tandoor or an oven for about 5-10 minutes until it is 75% done.
For the gravy, heat 7 tbsp white butter in a saucepan over medium heat. Add black cumin seeds, tomato puree, sugar, 1 tsp red chili powder and salt. Mix well.
Mix the gravy together with the prepared chicken, remaining 5 tbsp white butter, fresh cream, sliced green chilis and crushed fenugreek leaves.
Cook until chicken is done.
Serve hot with rice or naan.