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Cut 500gm boneless chicken thigh or breast into small cubes
Add ginger garlic paste, turmeric powder, red chilli powder, coriander powder, and garam masala powder to chicken and mix well
Marinate chicken for 1-2 hours
Pan fry the chicken until light golden brown
Slice 1 large onion and 2 large tomatoes
Heat oil and butter in a pan, add onions and sauté until golden
Add ginger garlic paste and tomatoes to the pan with salt, sugar, turmeric powder, cumin powder, coriander powder, and red chilli powder
Add 10-12 cashews and 4-5 dried red chillies
Cook on medium heat until tomatoes soften, then cool and blend into a smooth paste
Heat butter in a fresh pan and add 1 tsp Kashmiri red chilli powder
Add the blended paste and cook for 15 minutes on medium flame, adding 3 small cubes of butter while cooking
Add the cooked chicken, heavy cream, and ½ tsp garam masala and mix well
Garnish with dried fenugreek leaves, cilantro, and a drizzle of chili oil and cream
Serve hot