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
In another pan heat up the olive oil on medium heat until hot
Add the finely diced onions and cook for around 5 minutes until softened
Add the ginger paste, garlic paste, and green chilli paste then sauté for 1-2 mins – green chilli paste can be made by grinding 3 green chillies in pestle and mortar
Add the marinated chicken and cook for 5 minutes
Add water then cover with a lid and cook for 15-20 minutes
Add the double cream and cook for a further 5 minutes
Add the fenugreek seeds and finely chopped coriander
Serve with chapatti and enjoy!
