In a bowl, marinate 500 grams of boneless chicken pieces with 200 grams of yogurt, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and salt to taste. Mix well and let it rest for 30 minutes.
In a pan, heat 2 tablespoons of oil and add 1 finely chopped onion. Sauté until golden brown.
Add 1 teaspoon ginger-garlic paste and cook for 2 minutes.
Add 2 finely chopped tomatoes and cook until they turn soft and mushy.
Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste. Cook for 5 minutes.
Add the marinated chicken pieces to the pan and cook on medium heat for 10-12 minutes, stirring occasionally.
In another pan, heat 1 tablespoon of oil and add 1/2 cup of finely chopped onion. Sauté until golden brown.
Add 1/2 cup of cashew paste and cook for 2 minutes.
Add 1 cup of fresh cream and cook for another 2 minutes.
Pour this creamy mixture into the chicken pan and mix well. Cook for another 5-7 minutes until the chicken is fully cooked and the gravy thickens.
Garnish with chopped coriander leaves and serve hot with naan or rice.