Prepare the chicken marinade by removing the skin and cutting the chicken into bite-sized cubes. Add 1 cup of yogurt, a pinch of salt, 1 tablespoon of minced garlic, 1 tablespoon of grated ginger, 1 tablespoon of garam masala, and 1/2 tablespoon of paprika. Mix everything together and marinate in the refrigerator for at least half an hour, or overnight for more tender chicken.

Heat a pan over medium-low heat and add a little vegetable oil. Fry the marinated chicken until 70% cooked on all sides, then remove and set aside.

In the same pan, add butter and all the spice powders. Add a little salt and pepper, then add coarsely chopped onion, 3 tablespoons of minced garlic, 3 tablespoons of grated ginger, chopped bell peppers, and raw cashews. Sauté until fragrant, then add canned tomatoes. Stir well, bring to a boil, then turn off the heat and set aside.

Blend the mixture until smooth, then return it to the pan. Bring it to a boil again, add the reserved chicken, and stir in the heavy cream. Stir well as the sauce will become very creamy. Reduce the heat to low, stirring occasionally. Adjust the seasoning with salt, sugar, or to your taste. You can adjust the spiciness of the curry as you like.