Season the chicken on both sides with salt and pepper. Then heat the avocado oil in a pan and once it's nice and hot, pan fry the chicken for about 3-4 minutes on each side till fully cooked. You want the heat up a bit so you can get a nice colour on the chicken. Once cooked set it aside.

In the same pan heat the butter and once it's melted add in the tomato puree and mix well till it emulsifies. Then add in the kasuri methi and water and cover and cook for 5 minutes.

After 5 minutes of cooking the oil should have split from the tomato puree and then you want to give everything a good mix and turn down the heat to low before adding in the heavy cream. Once again give it all a good mix till everything has emulsified.

Then add in the chicken. I have added it whole in the video but I would recommend chopping it up and then adding it to the sauce. Let it just heat through with the sauce for about a minute on a low heat and then take it off the stove.

Serve with cauliflower rice or Keto naan.