Step 1: Marinate the Chicken

In a large bowl, combine yogurt, ginger-garlic paste, garam masala, turmeric powder, Kashmiri red chili powder, and salt. Whisk until smooth.

Add the chicken pieces and coat them thoroughly in the marinade. Cover and let marinate for 30 minutes.

Step 2: Prepare the Onion-Cashew Paste

Heat 1 tablespoon oil in a pan over medium heat.

Add the chopped onions and cashews. Sauté until the onions turn light golden brown.

Remove from heat and allow the mixture to cool completely. Transfer to a blender and blend into a smooth paste. Set aside.

Step 3: Roast the Chicken

Using the same pan, heat 2 tablespoons oil.

Add the marinated chicken pieces and roast over medium heat for about 10 minutes, turning occasionally until lightly browned.

Transfer the chicken to a bowl and keep aside.

Step 4: Prepare the Gravy

Heat 2 tablespoons oil or ghee in a deep pan.

Add ginger-garlic paste and sauté for 1 minute until fragrant.

Add grated tomatoes, turmeric powder, Kashmiri red chili powder, and salt. Mix well.

Cover and cook for 7–8 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.

Step 5: Add the Spices

Stir in cumin powder, coriander powder, garam masala, kasuri methi, and chaat masala powder. Mix thoroughly.

Step 6: Make the Creamy Base

Add the prepared onion-cashew paste, milk, and fresh cream.

Mix well and cook for 2–3 minutes on low heat until the gravy becomes smooth and creamy.

Step 7: Simmer the Chicken

Add the roasted chicken pieces to the gravy and mix until coated.

Pour in the warm water and stir well.

Cover and cook on low to medium heat for 12–15 minutes, or until the chicken becomes tender and fully cooked. Stir occasionally to prevent sticking.

Step 8: Serve

Turn off the heat and let the curry rest for a few minutes.

Serve hot with naan, butter roti, tandoori roti, laccha paratha, or steamed basmati rice.