Marinade Chicken in Yoghurt, Garlic, Ginger, Turmeric, Red Chilli, Salt and Black Pepper.
Heat Oil & Ghee in pot over high heat.
Add Cinnamon, Cardamom, Cloves and Cumin.
Once they are fragrant, add Garlic and Ginger and saute for 2 minutes.
Add Onion and cook covered on medium low for 10 minutes. Remove lid, add a sprinkling of Salt and cook for a further 20 minutes on low until a deep golden brown.
Add Salt, Pepper, Tumeric, Red Chilli, Cumin Powder, Coriander Powder. Saute for 2 minutes.
Add Pureed tomatoes. Cook on high for 5 minutes. Then turn the heat right down. Cover and cook on low for 10 minutes.
Add marinaded Chicken, Cashew Paste, Fenugreek and Garam Masala. Cook covered on low for 35 - 40 minutes.
Add Juliened Ginger, Green Chillies and Cream. Stir in and cook on low for 5 minutes. Top with Coriander.