Add cashews, ginger garlic paste, cardamom seeds, cloves, cinnamon and salt and cook until fragrant.
Then add tomato paste and cook for a minute. Now add Thai green chillies and dried red chillies.
Cook for another minute. Remove the pot from heat and let it cool.
Add the cooled mix and water into a blender/ food processor to get a thick gravy consistency.
In the same pot, heat the remaining tablespoon butter. Add bay leaves and cook until fragrant.
Next add the gravy from the blender/ food processor. Stir for 2 minutes while adding honey.
Finally add half and half cream and crushed dried fenugreek leaves and cook for a minute.
The 'Makhani sauce' is ready.