First, wash the chicken thoroughly.

In a bowl, mix the chicken with yogurt, 1 tablespoon ginger-garlic paste, food coloring, garam masala, salt, and a little cornmeal. Mix well and refrigerate for 30 minutes.

Heat half the butter and 1 tablespoon oil in a large skillet or pan.

Add the chopped onions and sauté for a few minutes. Then add the cashews, almonds, cardamom, and cinnamon stick. Cook well, then add the remaining ginger-garlic paste and tomatoes. Cook thoroughly, then add 1 cup water (about 240 ml), cover, and simmer for 10 minutes. Turn off the heat and let it cool.

In another pan, heat the remaining butter and oil. Add the marinated chicken, cover, and cook on medium heat until the water evaporates.

Once the water has evaporated, increase the heat and cook until the chicken turns golden brown. Turn off the heat.

Transfer the cooked onion and spice mixture to a blender and blend until smooth. Strain the mixture through a sieve.

Heat a pan and add the blended spice mixture. Cook well, then add the fried chicken and mix thoroughly. Add a little water and cook until everything is well combined.

Add the dried fenugreek leaves and heavy cream. Mix well, turn off the heat, and garnish with cilantro leaves.

Serve hot with naan, plain roti, or rumali roti.