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Chuck the onion, tomatoes, garlic, ginger, cashew nuts, 2 tsp of the garam masala 1, tsp chilli powder, fenugreek, oil and a good pinch of salt into a blender. Pour in 200ml of water and blend until smooth.
Tip the sauce into a sauce pan and bring to the boil over a medium heat. Cover, reduce the heat to low and cook for 1 ½ hours, stirring occasionally, until rich and thick. Add the coconut cream and juice of ½ a lime and mix well. Cook, stirring occasionally, for 5 minutes until warmed though. Check the seasoning adding salt and chilli powder to taste.
Meanwhile, preheat a grill to high. Chuck the chicken into a mixing bowl and add the yogurt, juice of a lime, remaining 1 tsp garam masala and 1 tsp chilli powder, and a good pinch of salt. Mix well and place onto a grill rack. Grill for 4-5 minutes a side or until golden and a little crispy.
Slice the chicken into bite sized pieces and add it into the sauce. Mix well and serve immediately with rice, breads and coriander to garnish.