Butter Chicken (Murgh Makhani)
Mix yoghurt, 1 tsp Kashmiri chilli, cumin, half the garam masala, ginger paste, garlic paste, and 1 tsp salt into a marinade. Coat chicken thoroughly and refrigerate for at least 2 hours or overnight.
Grill or pan-char marinated chicken over high heat in batches until lightly charred outside (not fully cooked). Set aside.
Melt half the butter in a saucepan over medium heat. Cook onion until golden, add remaining ginger, garlic, and chilli powder; cook 2 minutes. Add tomatoes and soaked cashews; simmer 20 minutes. Blend until completely smooth.
Return smooth sauce to the pan, add chicken, remaining garam masala, butter, cream, sugar, and salt; simmer 10 minutes until chicken is cooked through. Serve with rice or naan.