Marinate the chicken

• In a bowl, mix the yogurt, half of the garam masala, the turmeric, chili powder, half of the ginger garlic paste, the lemon juice and salt.
• Add the chicken pieces and coat well. Let marinate for at least 20 minutes.

Sear the chicken

• Heat half of the butter in a frying pan over high heat.
• Sear the chicken pieces until golden and cooked through, then set aside.

Build the sauce base

• In the same pan, melt the remaining butter and fry the onion until soft and golden.
• Add the remaining ginger garlic paste, the cumin and the coriander and cook until fragrant.
• Add the tomato passata and the cashews, then simmer until the tomatoes darken and thicken.

Blend the sauce

• Transfer the sauce to a blender and blend until completely smooth.
• Return the sauce to the pan through a sieve for a silky texture.

Finish the curry

• Stir in the cream, the sugar, the remaining garam masala and the crushed fenugreek leaves.
• Return the chicken to the pan and simmer gently until heated through and the sauce coats the chicken.

Cook the rice

• Rinse the basmati rice and cook it in salted boiling water until tender.
• Drain and keep warm.

Serve

• Spoon the butter chicken over the rice and garnish with fresh coriander.