Heat the butter in a thick bottomed pan on medium heat and add the roughly pounded black cardamom, green cardamoms, cloves and cinnamon and fry for few seconds until its fragrant.
Then add the ginger- garlic paste and continue to sauté until the raw smell disappears.
Now toss in the canned plum tomatoes along with salt and fry for 2 minutes then add the chilli powder and chopped nuts and fry on medium heat for around 8 minutes or until the tomatoes are broken down and oil start to separate from the tomatoes.
Remove from the heat and let it cool down for few minutes.
Meanwhile heat water in a large pot for the pasta along with salt. Once the water starts to boil add the pasta and cook. Stir occasionally so that it doesn't stick to each other. Cook the pasta following packet directions or untill al dante. Drain and keep aside for few minutes.
Now add the fried tomato sauce along with 1/2 cup hot water and blitz into a very fine, silky smooth sauce.
Pour the sauce back in the same pan along with rest of the hot water and simmer on medium to low heat.
Check the seasoning. Add sugar/sweetener to the sauce. Then add the kasoori methi (dried fenugreek leaves) to the sauce and simmer for few minutes.
Now toss in the tandoori chicken pieces to the sauce and mix every thing well and cook for further 2 minutes.
Finally add the cooked pasta in to the butter chicken sauce and stir everything well so that the creamy sauce coats each and every pasta. simmer for a minute or 2 and take off the heat.
Garnish it with cheese of your choice and come coriander or parsley.
Serve it hot.