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Heat a large skillet over medium heat, add butter and let melt.
Add cumin seeds and let it toast for about 10 seconds and then stir in chopped onion, crushed garlic, ginger and ½ teaspoon salt. Cook, stirring often, until onions get golden brown color (4-6 minutes).
Add kasoori methi, coriander powder, cayenne and garam masala powder. Cook for 3 minutes, stirring constantly, until spices are toasted well (don't let it burn).
Add tomato sauce, cashew powder, chickpeas and about ½ cup water, stir well, reduce heat to low, cover and cook for 10 minutes (stirring every 3-4 minutes to make sure that it does not burn in the bottom).
Uncover, stir in heavy cream, honey, orange food color and remaining salt. Let simmer for about 2 minutes. (Mix a splash of water if the curry looks too thick).
Remove from heat and let curry rest for few minutes before serving. Delicious served with naan and/or rice.