Pat the chicken cutlets dry with paper towel.

In a large bowl, whisk together garlic, ginger, cream, yogurt, cumin, coriander, garam masala, red chili powder, ground white pepper, fenugreek leaves, lemon juice and salt to make thick, smooth paste.

Add chicken cutlets to the bowl and massage marinade into the chicken. Cover and refrigerate for at least 1 hour or overnight if time permits.

When ready to cook, preheat your oven to 220C (425F). Line a large baking tray with baking paper.

Shake off any excess marinade and arrange the chicken cutlets on the tray, leaving a little space between each so they cook evenly. Spray with cooking oil.

Bake for about 35-40 minutes or until cooked through and juices run clear with a few golden spots and charred edges. Ensure the internal temperature reaches 74C (165C) at the thickest part, using a meat thermometer. Turn on the grill. Grill or broil for about 2-3 minutes for crispy skin.

Let the chicken rest for about 5 minutes so the juices settle. Garnish with fresh coriander leaves (cilantro). Serve hot with salad, naan, rice and mint chutney (optional).