1. In a bowl, marinate the chicken with curd, ginger garlic paste, Kashmiri red chilli powder, turmeric, and salt. Let it rest for 20 minutes.
2. Heat oil in a pan and sear the marinated chicken until lightly browned. Remove and keep aside.
3. In the same pan, add butter and sauté the chopped onions until soft and translucent.
4. Add ginger garlic paste, chopped tomatoes, and cashews. Cook until the tomatoes become soft and pulpy.
5. Allow the mixture to cool slightly, then blend into a smooth puree.
6. Return the puree to the pan. Add Kashmiri red chilli powder, coriander powder, cumin powder, and salt. Cook until the butter begins to separate.
7. Stir in fresh cream, crushed kasuri methi, garam masala, and honey (if using). Mix well to create a rich, creamy gravy.
8. Add the cooked chicken and simmer for 8–10 minutes until the chicken is tender and fully coated in the gravy.
9. Finish with a small knob of butter, garnish with fresh coriander, and serve hot.

SERVE HOT