Step 1

First of all cut the chicken into medium bite-size pieces. Marinate the chicken with the ingredients from the chicken marinade list. Mix well to coat the each chicken pieces evenly. Set aside and marinate for 15 minutes. ( If you have time, you can marinate for longer. )

Step 2

In the meantime, finely chop the shallots, garlic cloves and coriander.

Step 3

Heat the grill pan/skillet over medium-high heat, drizzle 1 tablespoon of oil and grill the marinated chicken pieces 1-2 minutes until it gets the nice golden colour, then turn sides and cook for another 1-2 minutes. Remove from pan and set aside.

Step 4

To cook the butter sauce, add 3 tablespoon of unsalted butter in the pan, fry the chopped shallots with medium heat until brown. Then add the garlic paste, onion paste and stir fry few seconds.

Step 5

Follow with the tomato puree, turmeric, paprika, garam masala and salt to taste. Stir for few seconds.

Step 6

Pour the water, cream and cashew nut paste in and cook for another 1 minute.

Step 7

Place the cooked chicken back in and stir well to combine with the sauce. Add more water if needed.

Step 8

Close the lid and cook for another 2-3 minutes. Sprinkle the dried fenugreek leaves and chopped coriander.

Step 9

Remove from heat and transfer to serving plate.

Step 10

Serve with cooked basmati rice, naan or flat bread. Enjoy!