Cook chicken drumstick by pan-frying, roasting or grilling until cooked and golden brown. Set aside.

Boil tomatoes, onions, and cashew nuts for about 1.5 hours or until softened, then blend them into smooth paste (retain any liquid is there is any).

In a pan, melt 2 tbsp of butter over medium heat.

Add minced ginger and garlic; sauté until fragrant.

Add the blended tomatoes-onion-cashew nuts paste and stir well.

Add cumin powder, chilli powder and salt. Stir to combine.

Return the cooked drumsticks into the gravy. Simmer for 5 minutes.

Turn off the heat. Stir in the remaining butter, cooking cream, yogurt, and honey.

Sprinkle dried fenugreek leaves (rub between palms to release aroma).

(Optional) For smoky flavour: place a piece of hot charcoal in a metal bowl or foil, set it in the pan and cover for 3 to 5 minutes.

Serve hot with naan, roti or basmati rice.