In a bowl, combine the Greek yoghurt, 1 1/2 tsp paprika, black pepper, 1 1/2 tsp garam masala, ground cumin, turmeric, 1 tsp salt, and ginger-garlic paste. Add the chicken and mix well until coated. Cover and refrigerate for at least 30 minutes.
Cook the chicken in batches for 3-4 minutes per side until lightly charred and almost cooked through. Remove from the pan and set aside.
In the same pan, melt half the butter over medium heat. Add the cumin seeds and cook for 20-30 seconds until fragrant. Add the onion and cook for 4-5 minutes until softened. Stir in the garlic and chopped tomatoes. Cook for 5-7 minutes until the tomatoes have broken down.
Add the tomato sauce, cashews, remaining 1 tsp garam masala, 2 tsp paprika, remaining 1/2 tsp salt, and stevia. Stir well and cook for another 2 minutes. Pour in the water, bring to a gentle simmer, and cook for 10-15 minutes until the cashews are soft and flavors have developed.
Allow the sauce to cool slightly before carefully transferring it to a blender. Blend until completely smooth.
Return the blended sauce to the pan over medium heat with the remaining butter. Stir in the Kashmiri chilli powder and simmer for 5 minutes until slightly thickened. Add the cooked chicken back in, along with the light cooking cream, stirring until well combined. Simmer for 5 minutes. Stir in the fenugreek leaves (or coriander) and serve.
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