In a large bowl add the cut chicken, yogurt, ginger garlic paste, garam masala, turmeric, kashmiri chili powder, olive oil and salt. Mix until well combined and then let sit for 15-30 minutes.

Heat a large pan over medium high heat and add the ghee then stir until melted. Add the marinated chicken and cook, stirring occasionally until the chicken is all golden brown and just cooked, about 6-7 minutes. Remove the chicken to a bowl and set aside, then return the pan to medium heat.

Add the sliced onions and tomato paste and cook, stirring, for 1-2 minutes until the tomato paste is toasted and the onions begin to soften.

Add the ginger garlic paste, spices and cashews and continue to cook for 2-3 more minutes until the spices are nicely toasted. Add the tomato sauce and cook, stirring constantly, for 5 more minutes on low heat until it’s reduced slightly. Remove the pan from the heat, let cook for 5 minutes then add everything to a blender.

Blend on high until smooth then add the sauce back to the same pan. Set over medium low heat and add the heavy cream and butter. Cook, stirring constantly for 3-5 minutes until the sauce is thickened and creamy. Remove from the heat and add the cooked chicken back into the sauce.

Spray a 9x13 baking dish with cooking spray or rub with ghee then start layering your lasagne. Add about ¼ of the chicken and sauce then a layer of lasagne noodle sheets, then ¼ of the cheese. Continue this process until you've used all the sauce and cheese and noodles then bake in a preheated oven at 350 F for 20 minutes, until bubbling and golden.

Let cool slightly before serving and enjoy!