Heat oil in a large frying pan over medium-high heat. Add onions, in batches if needed.

Stir fry for about 3-4 minutes or until browned.

Drain on an absorbent paper towel. Cool completely.

Transfer fried onions to a food processor. Process to a smooth paste. Add a little water if needed.

Place green chilies, coriander (cilantro) leaves and cashew nuts (if using) in a food process. Grind to a smooth paste. Add a little water if needed.

Place chicken in a large bowl. Add yogurt, garlic, ginger, cumin, coriander, garam masala, red chili powder, chat masala, black pepper, lemon juice, salt and food coloring (if using).

Cover and refrigerate for about 1 hour. Marinate overnight, if time permits.

When ready to cook, preheat oven to 200ºC (400ºF). Shake off excess marinade and arrange chicken pieces on a baking tray. Reserve the remaining marinade.

Bake for about 30 minutes or until cooked through.

For the final 10 minutes of baking, place chicken under the grill or broiler for the extra charred edges.

Chicken should reach a safe internal temperature of 74ºC (165ºF).

Heat oil in a large frying pan over medium-high heat.

Add tomato paste and reserved marinade. Saute, stirring, for about 2-3 minutes.

Add cream and ¼ cup water. Bring to a boil. Simmer for about 3 minutes.

Add baked chicken, dried fenugreek leaves and chat masala. Stir to combine.

Simmer for about 2-3 minutes.

Garnish with sliced onions and coriander (cilantro) leaves.