Put chicken pieces in a bowl, add salt, 1 tbsp ginger-garlic paste, 1 tbsp red chilli paste and yogurt and mix well. Add 1 tsp garam masala powder and mix well. Keep it in the refrigerator for 2-3 hours to marinate.
Heat 1 tsp extra virgin olive oil in a non-stick pan, add remaining ginger-garlic paste and sauté for a minute. Add fresh tomato puree and ¼ cup water and mix well. Add salt, 2 tsps red chilli paste and mix well. Cover and cook 3-4 minutes.
Add 1 tbsp extra virgin olive oil to the marinated chicken and mix well. Place the chicken in an air fryer basket and cook at 200º C for 12 minutes.
To make almond milk, grind almonds with 2 cups water to a fine puree.
Place a strainer over a bowl and put a muslin cloth in it. Put the almond puree into it and squeeze its milk into the bowl.
Add readymade tomato puree to the pan and mix well. Reserve some almond milk for garnishing and add the rest to the pan and mix well. Adjust salt and mix well. Cover and cook for 5-7 minutes.
Finely chop green chillies add to the pan. Add honey and mix well. Add dried fenugreek leaves and remaining garam masala powder and mix well. Add chicken pieces and mix well. Simmer for 2-3 minutes.
Transfer the butter chicken into a serving bowl, garnish with reserved almond milk, thin ginger strips, coriander leaves and sprinkle dried fenugreek leaves over. Serve immediately.