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Slice chicken into bite-sized pieces.
Add chicken to a bowl with yogurt, salt, black pepper, red chilli powder, ground cumin, garam masala, turmeric, grated garlic, grated ginger, lemon juice, and melted ghee. Mix to combine and marinate for 4-24 hours.
Remove chicken from fridge an hour before cooking, then lace with ghee and place under hot grill to char.
Add ghee to a medium-high pan, then add diced red onion, cumin seeds, red chilli powder, turmeric, garam masala, green chilli, and ginger garlic paste. Sauté for 5 minutes.
Add a handful of cashews and toast for about 1 minute, then add the fresh diced tomatoes, tomato paste, and chicken resting juices. Cover and simmer on low heat for 45 minutes until softened.
Blend the mixture until smooth, then strain and add back to the pan. Check for seasoning (salt and pepper).
Add the chicken and let simmer on low until cooked through, then add the heavy cream and a few knobs of unsalted butter.
Once combined, finish by folding in the fenugreek leaves and topping with chopped coriander.
Serve with warm white basmati rice and buttered garlic naan.