Step 1

Blend the chicken, heavy cream, garam masala, turmeric, and salt in a large mixing bowl. Stir until the chicken is well-coated. Marinate in the fridge for at least 20 minutes.

Step 2

In a pan, melt ghee and butter.

Step 3

Add the ginger-garlic paste, cumin seeds, dried chili, garam masala, and kasuri methi. Cook on low heat until it's fragrant, about 1-2 minutes.

Step 4

Add the finely chopped tomatoes and toasted cashews. Cook until the tomatoes become tender.

Step 5

Pour in the chicken broth and let it simmer for about 10 minutes. Add extra water or stock if required.

Step 6

Transfer the contents to a blender and puree until smooth.

Step 7

Using a mesh strainer, filter the sauce to remove solids, then pour the smooth gravy back into the pan.

Step 8

Add bay leaves, cinnamon, cardamom, and cloves, allowing it to simmer for another 5 minutes.

Step 9

Integrate the marinated chicken into the sauce and simmer for an additional 5 minutes.

Step 10

Serve while warm, topped with freshly chopped cilantro.