Cut chicken breast into 1-inch cubes and mix thoroughly with tikka paste and plain yogurt. Marinate in the refrigerator for 4-6 hours.

Thread marinated chicken onto bamboo skewers and broil in the oven for 10-12 minutes, rotating the pan halfway, until charred and almost cooked through.

While the chicken broils, heat vegetable oil in a pan over medium heat. Add chopped onion and fry for 3-5 minutes until translucent.

Add garlic paste and ginger paste; stir for about 2 minutes until fragrant.

Stir in turmeric, ground coriander, cumin, chili powder, and garam masala; cook for 2-3 minutes to bloom the spices.

Mix the remaining marinade with 1/2 cup lukewarm water and slowly add to the pan, allowing about half to evaporate.

Add tomato sections and salt; cook until tomatoes begin to soften.

Stir in ground cashews and heavy cream, then add the broiled chicken pieces.

Cover and simmer on low heat for 10-15 minutes, allowing the flavors to meld.