Mix the chopped chicken with one tablespoon of garlic paste, hot paprika, and salt to taste. Let it rest for 30 minutes.

Peel the red onion.

Chop the red onion and tomatoes.

Melt 1.8 oz of butter in a pan and cook the red onion over low heat for about 5 minutes.

Add the cashews and tomatoes and cook for about 5-8 minutes over low heat.

Add the other tablespoon of garlic paste, white wine vinegar, sugar, ground cumin, whole coriander seeds, ground black pepper, cardamom seeds, ground cinnamon, nutmeg, and Kashmiri chili. Cook briefly.

Add 3/4 cup of water, cover, and cook over low heat for about 10 minutes.

Blend and strain to obtain a smooth sauce.

Cook the chicken in a pan with a little sunflower oil for 5 minutes on each side.

Add the sauce and the remaining 1.8 oz of butter. Cook for about 5 minutes over low heat or until the butter has melted and the sauce has thickened.