Step 1

In a medium bowl, mix together the chicken with the marinade ingredients: yogurt, garlic, ginger, chilli powder and salt and pepper. Cover the bowl and allow chicken to marinate for 1-2 hours or overnight in the fridge.

Step 2

Preheat the oven to 475 F. Cook the chicken for 10 minutes on the middle rack. Turn broiler on high and move the chicken to the top rack. Char the top for 2-3 minutes until the top of the chicken begins to brown or burn slightly. Remove chicken from oven.

Step 3

In a large frying pan, heat oil over medium high heat. Add butter and allow it to melt. Add coriander and cumin and cook for about 30 seconds. Add onion, turmeric, garlic and ginger and cook until onion becomes translucent (2-3 minutes). Add garam masala, chilli powder and paprika, stir until coated and cook for about 40 seconds. Add tomato puree and water and bring the sauce to a simmer.

Step 4

Pour the sauce into a blender and puree until smooth (If you prefer a chunkier sauce rather than smooth, then skip this step). Pour the sauce back into the pan and bring to a simmer. Add the partially cooked chicken. Turn the heat down to low, cover the pan with a lid and simmer for 20 minutes.

Step 5

Stir in the cream and fenugreek leaves and season with salt and pepper. Simmer for 2-3 more minutes.

Step 6

Serve with a side of Basmati rice and/or naan bread and sprinkle some chopped cilantro or parsley on top.