Slice the chicken into strips.

Season the chicken with 2 tsps salt, 1 Tbsp red chili powder, 1 Tbsp ginger garlic paste and refrigerate for one hour.

Add one tsp of oil to a heated pan and bring to temperature.

Add the cashew nuts and onion then sauté on medium high heat for 5 minutes.

Add the tomatoes and mix well.

Cover and cook for 12 minutes. After 12 minutes, place in a blender with ¾ cups of water and blend until well blended.

Strain then set aside for later.

Add 2 Tbsps to a frying pan and bring to temperature.

Cook chicken for 3 minutes then set aside for later.

In another pan add 1 Tbsp of oil and 5 Tbsps of butter.

Allow the butter to melt but do not let it brown.

Add 1 Tbsp of ginger garlic paste 1 Tbsps of garlic paste and 2Tbsp of ground fenugreek.

Mix well then immediately turn off the heat. Add 1 Tbsp of chili powder.

Turn on the heat then add the tomato mixture.

Add the sugar, honey, garam masala, cardamom and salt.

Stir in the cream then add the chicken.

Cover and simmer for 12 minutes stirring occasionally.