Cut the tomatoes into large pieces. Peel, wash, and cut the onion, garlic, and ginger into large pieces.

Add the tomatoes, onion, garlic, cashews, salt, Kashmiri red chili powder, and all whole spices to a pan. Add water and cook over heat.

After 15-20 minutes, turn off the heat and let it cool.

In a bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, salt, and Kashmiri red chili powder.

Wash and clean the chicken, then add it to the yogurt mixture. Mix well and refrigerate for 20 minutes.

Transfer the cooked spice mixture to a blender and blend until smooth. Strain through a sieve. Heat oil in a pan. Once hot, fry the marinated chicken until cooked.

In another pan, melt the butter. Add ginger-garlic paste and sauté, then add red chili powder and sauté again.

Add the strained spice mixture and salt, and cook. Add sugar, dried fenugreek leaves, and heavy cream, and cook further.