Combine yoghurt, ginger, garlic, lime juice, lime zest, cumin powder, coriander powder, garam masala, paprika, chilli powder, salt, and black pepper in a bowl. Stir in the chicken. Cover and place in the fridge for 2 hours to marinate.
Heat ghee or vegetable oil in a non-stick frying pan over medium heat. Brown the chicken in small batches and put it to the side. In the same pot, add the onions and sauté for 2-3 minutes or until soft.
Add the green chilli. Stir in tomato, tomato paste, coriander powder, cumin powder, garam masala, salt, and pepper. Mix then add the cashew nut butter; bring to a boil, lower the heat, and leave to simmer for 15 minutes. Blend ingredients .with a hand blender until it has a smooth consistency. Stir in the cooking cream, chicken, and fenugreek, and simmer for additional 5 to 7 minutes.