In a Mixing Bowl or Ziploc Bag, add Diced Chicken and all Marinade Ingredients. Mix thoroughly, and Set Aside for 20 Minutes.

In a Deep Skillet or Saute Pan, Heat Oil over Medium Heat. Add Marinated Chicken. Cook around 3-5 Minutes on Each Side, until Mostly or Fully Cooked. Remove from Pan into a Bowl, Set Aside.

Add a little More Oil, if Necessary, Along with 2 Tbsp Butter. Once Butter is melted, add Onions. Cook Onions until Soft, then Add the Tomatoes and Cashews. Add around 1/2 Cup Water, Salt, Sugar, Garlic Paste, Vinegar, Garam Masala, & Kashmiri Red Chili Powder. Stir Well, and Simmer for around 20 Minutes. The Tomatoes should be Soft and Falling Apart. Add more Water,as Needed, During Cooking, to prevent Sticking and Drying Out.

Using a Food Mill or Blender, Blend Mixture Completely. Strain Mixture into Skillet using a Sieve. Add the rest of the Butter, Cream, and Kasoori Methi. Stir Well. Add in Whole Cashews and White Raisins, if Using, and Simmer for another 5 Minutes or so.

Garnish with more Cream, and Serve. It goes Amazingly over Indian Rice. (See my Recipe) Enjoy!