put the chicken in a large pan with oil, season with salt, pepper, cumin powder and 1/2 tbsp chilli powder. Cook until no longer pink, remove from pan and set aside.
Melt the butter in the pan, then add the garlic, ginger and cumin seeds. Saute til fragrant.
Put your rice on to boil so it's ready when the chicken is.
Add the tomatoes, sugar, cream and fenugreek leaves. Stir to combine and bring to a simmer. Return chicken to the sauce and continue to simmer for another 10 minutes or so.