In a pan or kadhai, heat oil and butter together.
Add green cardamom, cinnamon stick and cloves. Fry it for 10 seconds, cover it, switch off the heat and leave it for half a minute so that the aroma of the spices gets infused in the oil and butter. You may discard the cloves, cardamom and cinnamon stick or leave them as it is.
Turn on the heat. Add cumin seeds, salt and finely chopped onions. Fry until onions are translucent.
Add green chilies and ginger garlic paste and mix. Cook for few seconds until raw smell goes off.
Now, add chopped tomatoes, cook till tomatoes gets soft and its water dries up.
Then, add capsicum, coriander powder, red chili powder, turmeric and mix. Cook for a minutes
Next, add tomato puree and cumin powder. mix and cook for another minute.
Now, add 3/4 cup of warm water and cook for 2 to 3 mins.
Add chicken pieces, cream, honey, and garam masala powder. Cook for 3-4 minutes.
Lastly, add kasuri methi and simmer for another minute.