Begin by scoring the chicken breasts lightly to help the marinade penetrate. In a mixing bowl, combine yogurt, ginger-garlic paste, turmeric powder, and Kashmiri chili powder. Coat the chicken pieces thoroughly in this marinade, cover with plastic wrap, and let it refrigerate for 30-40 minutes to tenderize and infuse flavors.

Preheat your grill or stovetop pan over medium-high heat, brushing it lightly with ghee or oil. Skewer the marinated chicken pieces and place them on the grill, cooking for about 5-7 minutes per side until they are slightly charred and cooked through.

While the chicken is grilling, soak raw cashews in hot water for approximately 15-20 minutes until soft. Drain the cashews, then blend them with a little water until smooth and creamy.

In a heavy-bottomed pot, melt butter over medium heat and let it get slightly bubbly. Add the ginger-garlic paste and sauté until fragrant. Stir in turmeric and Kashmiri chili powder; allow the spices to bloom, then add the tomato puree and any leftover marinade. Mix well and cook for about 5-7 minutes until the sauce thickens slightly.

Now, add the cashew paste to the simmering sauce along with kasuri methi and garam masala. Pour in the honey and season with salt to taste. Allow the sauce to simmer gently for another 3-4 minutes.

Add the grilled chicken pieces directly into the sauce, ensuring they are well coated. Let them simmer in the sauce for an additional 4-5 minutes to absorb all the delicious flavors. Finally, drizzle in heavy cream for extra richness, mix well, and serve hot with naan or basmati rice.