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Season chicken: Add half the garlic and ginger to the chicken, 1 tbsp of the coriander powder, 1/2 tbsp chili powder and salt. Mix everything until all the chicken is fully coated.
Cook chicken: Heat up the oil in a large skillet to which you will add the prepared chicken. Cook the chicken for about 5 minutes then remove it from the skillet.
Start sauce: In the same skillet add the cumin seeds, onion and remaining garlic and ginger and saute for a couple minutes, until the onion is transparent. Add a couple cups of water to the skillet and stir. Add the cashew nuts, the remaining coriander powder, remaining red chili powder, jalapeno, the tomatoes and stir well.
Blend: Let the sauce cook slowly over medium low heat, covered for about 20 minutes. Let the sauce cool for about 5 minutes before pouring it in a blender and blend it until it's nice and smooth. Pour the sauce back in the skillet. Add another cup of water, the butter and stir. Stir in the ketchup and sugar as well. Taste for seasoning and adjust with salt as needed.
Finish: Stir in the cream, the chicken and garam masala. Cook the sauce with the chicken for another 10 minutes.
Serve: Garnish with fresh parsley and serve over rice.