Need help with cooking Paneer/Chicken Butter Masala

I am trying to prepare Paneer Butter Masala. I was looking for different recipes on YouTube. In some recipes, they suggest cooking the tomatoes first, along with diced/sliced onions and cashews, and then making a paste with the cooked mixture. In some other recipes, they suggest sautéing the chopped onions separately and making a paste with uncooked tomatoes, cashews, ginger, and garlic. I am confused which of the two options to go with.

Could somebody here share their experiences if they have tried either of these 2 options? I'd like to know which gives the more authentic texture and taste and feels more restaurant-like. I don't mind if one has a little more cooking time than the other, but I would love to know about the difference in cooking time, too. I tried ChatGPT and was not convinced by the AI's answer because of previous experiences.