Step 1

Start by making the garlic-ginger paste. Combine the ingredients for the paste in a blender or food processor and blend until smooth.

Step 2

Cut the chicken into cubes and place them in a bowl.

Step 3

Add the marinade ingredients. Mix well and let marinade for at least 20 minutes.

Step 4

In a large skillet or cast iron over medium heat, add 1 tbsp of cooking oil. Cook the chicken for about 5-6 minutes, or until all pieces are golden brown. Place the chicken in a clean bowl and set it aside.

Step 5

In the same pan, add cooking oil and chopped onions. Cook the onions for 2-3 minutes, or until translucent.

Step 6

Add the tomatoes, raw cashews, minced garlic, green chilies, and diced tomatoes. Mix well

Step 7

Then, add the water, vinegar, ginger-garlic paste, chili powder, turmeric, cumin, sugar, and half of the garam masala and ground coriander. Mix well and let the mixture simmer over medium-low heat for 20 minutes.

Step 8

After at least 20 minutes, the cashews and tomatoes should have softened. Carefully add the mixture to a heat-safe high-powdered blender and blend until smooth (or use an immersion blender).

Step 9

Pour the sauce back into the skillet. Add the cooked chicken, butter, coconut cream, remaining garam masala, and ground coriander to the skillet. Mix well and simmer over medium-low heat for 5-7 minutes. Mix in fenugreek leaves, optional.

Step 10

Stir and taste, adjust the flavor as needed. Add more garam masala and ground coriander, as desired.

Step 11

Garnish with chopped cilantro and coconut cream. Enjoy!