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In a bowl, combine yoghurt (120ml), lemon juice (0.5 lemon), garlic (6 cloves, minced), ginger (1 tbsp, minced), garam masala (2 tbsp), chilli powder (1 tbsp), turmeric (1 tbsp), coriander powder (1 tbsp), cumin powder (1 tbsp), and salt (1 tbsp). Add chicken thighs (640g, diced), mix well, and refrigerate for at least 2 hours
Preheat the oven to 180°C
Cook the marinated chicken in batches in a pan with a little oil until browned, then set aside
In the same pan, melt butter (70g) and cook onion (1, diced) until soft. Add ginger (1 tbsp, minced) and garlic (2 cloves, minced), then stir in garam masala (1 tbsp), fenugreek (1tbsp), chilli powder (1 tbsp), and coriander powder (1 tbsp)
Add tomato passata (500ml), water (150ml), reserved marinade (1 tbsp), and cashews (50g, crushed). Simmer for a few minutes, then blend until smooth
Return the sauce to the pan, add double cream (150ml) and sugar (1 tbsp), and simmer until slightly thickened
Add the cooked chicken back into the sauce and cook until fully coated and heated through. Adjust with salt if needed
Press a slightly defrosted paratha into a small ovenproof dish or foil pie case, fill with the butter chicken mixture, then top with a cut-out paratha lid and crimp the edges, using water or oil to seal if needed. Bake for 15 minutes until golden and crisp