Marinate the chicken with 1 tsp salt, 1 tsp paprika, 1 tsp garam masala, lemon juice and ½ cup yoghurt. Grill on high for 5 mins on each side until it starts to brown (it doesn’t need to be fully cooked).
Heat ghee in a large pan over medium heat. Add diced onions and cook for about 15 mins until soft.
Stir in 3 tbsp ginger garlic paste and cook for a couple of minutes until fragrant.
Add 1 ½ tbsp tomato paste, 1 tsp salt, and the spices (1 tsp chili powder, 1 tsp paprika, 1 tsp garam masala, 1 tsp turmeric). Cook for 5 mins.
Add the grilled chicken and 1 can of chopped tomatoes, then simmer on low for 15 mins, stirring occasionally.
Stir in ½ cup double cream and 1 ½ tbsp dried fenugreek leaves. Cook for another 15 mins until the oil separates.
Garnish with coriander and enjoy with rice and naan bread.
