Heat vegetable oil in a large pan over medium heat.
Add chopped onions and cook until translucent.
Stir in minced garlic and grated ginger, cook for another minute.
Add diced chicken breast to the pan and cook until browned on all sides.
Sprinkle ground cumin, ground coriander, turmeric, and chilli powder over the chicken. Stir well to coat.
Pour in the tomato passata and simmer for 10-15 minutes, until the chicken is cooked through.
In a blender, combine soaked cashew nuts with double cream until smooth.
Pour the creamy cashew mixture into the pan with the chicken. Stir gently to combine.
Sprinkle garam masala over the dish and season with salt to taste.
Simmer for an additional 5 minutes to allow the flavors to meld together.
Garnish with fresh coriander leaves before serving.
