Begin by melting butter over low heat. Add the chicken and fry on high heat for 4-5 minutes or until it changes color. Next, add garlic and ginger paste and fry for 2-3 minutes. Incorporate some fresh tomato puree, salt, Shreekanth Kashmiri Chilli Powder, sugar, and Shreekanth Chicken Masala. Bring the gravy and chicken to a boil, then reduce the heat and simmer for 10 minutes or until the chicken becomes tender. Gradually add milk over low heat, stirring continuously. Once it boils 2-3 times, serve hot and garnish with coriander leaves.