After 30 minutes, whisk together all of the ‘2nd marinade’ ingredients in a medium non-reactive bowl until smooth - Add the to the chicken and 1st marinade mixture and fold to thoroughly combine - Cover and chill in refrigerator for a minimum of 1 hour (overnight for best results)

Heat 3 Tbs of the ghee in a large skillet over medium-low heat until shimmering - Once ghee is hot, add the sliced onion and sauté for 10 minutes - Add ½ tsp salt and continue to sauté until nicely browned and caramelized (apx 40 minutes) - Add the garlic and ginger and sauté for an additional 3 minutes - Add ¼ cup of water to deglaze the pan - Remove from heat and set aside to cool to room temperature - Once cool, transfer to the work bowl of a blender or small food processor and purée until smooth (add a little extra water if necessary) - Set aside until needed

Place a small skillet over medium heat - Add the cumin seed, coriander seed, cardamom pods, and cloves - Dry roast until very fragrant (apx 1 minute) - Transfer to a plate and allow to cool to room temperature - Once cool, transfer to a mortar and pestle, spice grinder, or small food processor and grind into a fine powder - Set aside until needed

Place a large pot or kadahi over medium heat - Add the remaining Tbs of ghee and allow to melt - Add half of the marinated chicken and sear on all sides (you do not have to cook the chicken through, just sear the outside) - Using a lotted spoon, transfer to a clean plate - Repeat with the remaining chicken NOTE: DO NOT throw out the remaining marinade! It will be added it to the dish later

To the same pot/kadahi, add the tomato paste and sauté for 1 minute - Add the roasted and ground spices (from step 4) along with the Kashmiri chile powder, garam masala, and turmeric- Sauté for 1 minute

Add the puréed onion mixture (from step 3) and thoroughly combine - Add the puréed tomato and bring to a simmer (the tomato purée will deglaze the pan releasing all of the wonderful fond)

Add the cashew paste and mix well - Add the seared chicken pieces along with all of their juices and thoroughly combine - Add the leftover marinade and thoroughly combine - Return to a simmer

Add the heavy cream and return to a simmer - Allow to simmer until chicken is cooked through (apx 5 minutes)

Adjust seasoning with kosher salt as needed - Remove from heat; add butter and dried fenugreek leaves - Stir until butter is fully melted and thoroughly combined

Serve hot garnished as desired