Take a large bowl and add up the cubed chicken pieces, smoked paprika, Kashmiri chili, and salt. Mix all these ingredients and keep them aside to marinate for a couple of hours. This will help to make the chicken softer and will add moisture to it. If in hurry, marinating it for thirty minutes will also make the meat tender.
Then take a large pot and put it on medium heat. Putting one teaspoon of oil on the pot, add the marinated chicken, and fry for 4 minutes on each side until cooked. Stir well so it gets fried evenly on all sides, and when done put your chicken aside.
In the same pot, add chopped tomatoes, chopped onions, ginger, and garlic. Cook the veggies on medium heat for about 10-15 minutes until they are soft.
Next add 1 cup of hot water to the mixture. Transfer this mixture to a blender and mix until they turn smooth into a paste.
In the same pot, add one teaspoon of butter, and tomato paste and sauté them for a couple of minutes. Add the remaining spices, garam masala powder, Maggie cube, heavy cream, and tomato purée. Stir well.
Add the onion, ginger, and garlic paste, add your cooked chicken and simmer on medium heat for about 10 minutes.
Enjoy your butter chicken with some butter rice or naan.