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Take 1 chicken breast and cut it into small cubes.
Add 2 tbsp ginger garlic paste, ½ tsp turmeric powder, 2 tsp red chili powder, 1 tsp coriander powder, ½ tsp garam masala powder. Mix well and marinate for 1-2 hours.
Pan fry the chicken until light golden brown.
Slice 1 large onion and 2 large tomatoes.
In a pan, heat oil and butter. Add onions and sauté until golden. Then add some ginger garlic paste and the tomatoes. Add salt to taste, ½ tsp turmeric powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp red chili powder.
Add a handful of cashews (10-12) and 4-5 dried red chillies.
Cook on medium heat until tomatoes soften. Cool the mixture, then blend into a smooth paste.
In a fresh pan, heat butter. Add 1 tsp Kashmiri red chili powder, then the blended paste. Cook for 15 minutes on medium flame, adding 3 small cubes of butter while it cooks.
Add the chicken, a splash of heavy cream, ½ tsp garam masala and mix everything well.
Garnish with dried fenugreek leaves (kasuri methi), cilantro, and a drizzle of chili oil and cream.