Step 1

Blend the ginger, garlic, onion and tomato into a puree.

Step 2

Cut the chicken into bite size pieces and marinate with the kasuri methi, salt, chilly powder, tumeric, garam masala and cumin powder.

Step 3

Heat the olive oil in a pan and fry the chicken, allow the chicken to sit without moving so that you get colour on one side.

Step 4

Flip each piece and while it's cooking add the butter at different spots in the pan. The give it all a good mix.

Step 5

Add in the puree and rinse out the blender with some water. Cover and cook for 10 minutes so that the spices and tomato can be cooked out.

Step 6

Once it's done turn off the heat and add in the heavy cream. (you can also cook it with the cream for a few minutes if you like) and then finish with coriander.

Step 7

Serve with Keto naan or cauliflower rice.