Blend the ginger, garlic, onion and tomato into a puree.

Cut the chicken into bite size pieces and marinate with the kasuri methi, salt, chilly powder, tumeric, garam masala and cumin powder.

Heat the olive oil in a pan and fry the chicken, allow the chicken to sit without moving so that you get colour on one side.

Flip each piece and while it's cooking add the butter at different spots in the pan. The give it all a good mix.

Add in the puree and rinse out the blender with some water. Cover and cook for 10 minutes so that the spices and tomato can be cooked out.

Once it's done turn off the heat and add in the heavy cream. (you can also cook it with the cream for a few minutes if you like) and then finish with coriander.

Serve with Keto naan or cauliflower rice.