Begin by slicing the chicken breast and placing it in a bowl. Add the ginger garlic paste and yogurt, mixing everything together well.

Create a small foil bowl in the center of the marinade. Place hot coal in the foil and drizzle oil over it, allowing it to sit for 5 minutes.

Chop the onions and tomatoes into smaller pieces.

In a pan, heat two tablespoons of oil over medium heat. Add the chopped vegetables along with the garlic slices and ginger slices.

Incorporate the cashews, coriander, dried red chilies, and dried fenugreek into the pan. Stir everything together thoroughly.

Add the ketchup and water, mixing well to combine all the ingredients. Allow the mixture to simmer for 10 to 15 minutes until the vegetables are soft.

Once cooled, transfer the mixture to a blender and blend until smooth.

In another pan, heat a tablespoon of oil over medium-high heat to cook the marinated chicken. Cook the chicken for about seven minutes on each side, or until it is slightly charred and smoky.

After the chicken is cooked, melt a tablespoon of butter in the same pan. Pour the smooth paste into the pan and bring it to a simmer over medium-low heat.

Stir in the heavy cream and add the charred chicken to the sauce. Let it simmer for 8 to 10 minutes.

Once again, add the foil bowl with hot charcoal to the pan, drizzling oil over it. Allow it to simmer for an additional 3 to 5 minutes to infuse a smoky flavor.