Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2-24 hours).
In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Set the chicken aside.
Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
Add the spices: ginger, turmeric, cayenne, garam masala, salt, methi, cinnamon, and coriander. Stir for 1 minute.
Add canned tomatoes and coconut milk, then add the sauce to a blender, and blend until smooth. Return the sauce to the pan and cook 10 minutes to thicken. Add the chicken, cream, brown sugar, cashews and golden raisins, stir and cook 1-2 minutes to heat through.
Serve with white rice, mango chutney, naan and garnish with fresh cilantro.
(Recipe originally from http://www.northandmouth.com/2017/07/bombay-house-chicken-coconut-kurma/ ).