Combine the cubed chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and oil, mix well to coat every piece, and set aside to marinate.

Thread or spread the marinated chicken on a hot grill pan and cook, turning occasionally, until charred at the edges and cooked through.

Finely chop the onions, puree the tomatoes, and soak the cashews so everything is ready before the gravy goes on heat.

Melt half the butter in a kadai, add the cumin seeds and let them sizzle, then add the chopped onions and sauté until soft and lightly golden.

Add the pureed tomatoes, soaked cashews, and coriander powder, and cook, stirring occasionally, until the tomatoes turn soft and the oil visibly separates at the edges.

Cool the mixture slightly, blend into a smooth, creamy paste, return it to the pan with a splash of water, and let it simmer gently.

Stir in the remaining butter and the fresh cream until the gravy turns glossy and takes on a rich orange-red color.

Add the grilled chicken tikka to the gravy and let it simmer gently so the pieces soak up the sauce and stay juicy.

Continue simmering uncovered, stirring occasionally, until the gravy thickens to the consistency you like.

Turn off the heat, crush the kasuri methi between your palms into the gravy, and garnish with chopped coriander leaves before serving.