Pat the chicken dry with paper towels, then season all over with the salt and black pepper.

Heat the avocado oil in a wide skillet over medium high heat until it shimmers.

Add the chicken pieces in a single layer and sear for 3 to 4 minutes per side until deep golden on the outside and just cooked through. Transfer the chicken to a plate and set aside, leaving any browned bits in the pan.

Reduce the heat to medium, add the butter to the same skillet, and stir to melt, scraping up the browned bits with a spatula.

Stir in the tomato puree, crushed kasuri methi, and water, then bring to a gentle simmer. Cover and cook for 5 minutes, stirring once, until the tomato mixture slightly thickens and the flavors mellow.

Lower the heat to low, then slowly stir in the heavy cream until the sauce is smooth and evenly combined. Simmer for 1 minute, stirring, until slightly thickened.

Return the seared chicken and any accumulated juices to the skillet, turning the pieces to coat in the sauce.

Simmer on low heat for 1 to 2 minutes until the chicken is heated through and the sauce coats the back of a spoon. Taste and adjust seasoning with more salt if needed.

Serve hot, spooning the creamy sauce over the chicken.