Cut the chicken into small bite-size pieces.
In a large bowl add all the marinade ingredients to the chicken then mix until well combed and set aside for 1 hour.
Once marinated shallow fry the marinated chicken pieces until slightly charred and cooked through.
In another pan heat up the olive oil on medium heat until hot.
Add the sliced onions and cook for 5 minutes until browned.
Add the ginger paste and garlic paste then sauté for 1-2 minutes.
Add the chilli powder, Kashmiri powder, garam masala, and salt then cook the spices for 3-4 minutes.
Add the chopped tomatoes and cook for 5 minutes until softened.
Add the cashew powder and water then cook for 10 minutes.
Add the cooked chicken pieces before cooking for a further 6-8 minutes.
Garnish with fenugreek leaves and coriander.
Serve with garlic naan and enjoy!