In a large bowl combine sliced chicken, a splash of oil, 1/2 tsp red chili powder, 1 Tbsp of ginger garlic paste, and salt. Mix and let marinade for at least 30 minutes.
In a large pan on medium heat, add 3 Tbsp of oil and the marinaded chicken. Cook the chicken for about 3 minutes a side then remove from the pan and set aside. Next add the sliced onions, salt, and pepper to the pan. Sweat or slightly fry the onions. Once onions are soft, add 1 Tbsp of ginger garlic paste and sauté till fragrant.
Next add the spices: cumin seeds, red chili powder, turmeric, coriander, garam masala, and a pinch of sugar. Mix into the onions, ginger, and garlic. Add a hand full of cashews, lemon juice, and tomato purée. (Add a splash of water if needed) Bring to a simmer for 3-5 minutes.
Purée the sauce in a food processor or blender making sure to let the steam vent. Optionally pass the sauce through a double mesh strainer to make it smooth.
Next add the sauce and chicken to the pan and bring to a simmer. Add butter, heavy cream, and fresh coriander. Mix and adjust the seasoning to your taste (make sure the chicken is cooked to 165 degrees internally).
Serve it up with basmati rice on the side.
Enjoy!
