Cut the chicken into small bite size pieces then add into a bowl along with all the marinade ingredients and mix until each pieces is fully coated before setting aside to marinate for at least 1 hour

Once the chicken has marinated heat up the oil in a pan on medium heat until hot

Add the marinated chicken pieces and fry for 2-3 minutes on either side until lightly charred then remove from pan and set aside

Add the onions and cook for 3-4 minutes until softened

Add the tomatoes, cashews, water, garlic paste, ginger paste, salt and garam masala then cook for 5-10 minutes until tomatoes are softened

Turn off the heat and allow the mixture to cool down before adding into a food processor and blending until a smooth paste forms – if there are any lumps strain through a sieve back into the pan

Add the butter, double cream and fenugreek leaves and cook for a further 10-15 minutes

Add the cooked chicken pieces and allow to simmer for 10 minutes until the chicken is cooked through

Serve with basmati rice or garlic naan then enjoy!