Marinate 250 gms chicken with ginger garlic paste, chilli powder, turmeric, coriander powder, pepper, thick curd, kasuri methi, and salt. Set aside for 30 minutes.

In a large pot, boil 1 litre water with 1/2 tsp salt and 1 tsp oil. Add 2 cups pasta and cook until soft. Drain the pasta, rinse with cold water, and keep aside.

In the same pasta water, add onions, tomatoes, carrot, green chillies, cashews, coriander leaves, and whole spices. Boil until everything is soft. Remove the whole spices and grind the remaining vegetables into a fine paste. Reserve the stock.

Grill the marinated chicken in a hot iron pan with oil until cooked and roasted on both sides. Keep it aside.

In another pan, heat 2 tbsp butter, sauté finely chopped garlic until aromatic. Strain the ground paste into the pan. Add turmeric powder, coriander powder, Kashmiri chilli powder, garam masala, and salt. Cook the mixture covered for 10 minutes.

Add the grilled chicken and the reserved vegetable stock. Boil for 2-3 minutes.

Add the cooked pasta, 2 tsp fresh cream, and 2 tbsp grated cheese. Mix everything well.

Garnish with more cream, cheese, and chopped coriander leaves. Serve hot.