Cut the chicken breasts and thighs into chunks. In a large bowl, combine the chicken with Greek yogurt, turmeric, paprika, 1 tablespoon of garam masala, salt, pepper, olive oil, and the juice of half a lemon. Mix well and massage the chicken to ensure it is evenly coated.
In a hot pan with a drizzle of oil, sear the marinated chicken chunks for 2 to 3 minutes until well browned. Remove the chicken from the pan and set it aside.
In the same pan, sauté chopped red onions, garlic cloves, a cinnamon stick, and bay leaves. Add the cashews, crushed tomatoes, and water. Stir everything together and let it simmer for about 15 minutes.
Remove the cinnamon stick and bay leaves from the pan. Transfer the mixture to a blender, add a piece of fresh ginger, and blend until completely smooth.
Pour the blended sauce back into the pan. Stir in the butter, liquid cream, the remaining 1 tablespoon of garam masala, chili powder, and salt. Add the cooked chicken back in and let it simmer gently so the flavors meld together.
Finish the dish by garnishing with a little leftover cream, freshly chopped cilantro, and sliced fresh chilies if desired. Serve hot with cheese naans.
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