In the same pan add garlic cloves, ginger, and onion; cook them on medium heat until translucent for 2-3 min.
Add tomato, raw cashews and cook them for 5-6 min or until it gets a sauce-like consistency.
Transfer this tomato mixture to a blender jar, add 1 cup of water and blend until smooth and creamy.
Then heat oil (or ghee) in a frying pan on low heat. Add chili powder, turmeric powder and cook until fragrant for just a few seconds.
Immediately add the blended creamy tomato mixture, remaining water and bring to a boil.
Then add coriander powder, chili powder, garam masala, and salt to taste. Mix well and simmer the mixture (cover with lid) on low heat for 5 mins.
Finally, add pan-roasted chicken, optionally, garnish with cilantro and serve warm.