Cut the chicken thighs into small pieces.

Heat butter in a pan, add garlic and cook till the raw smell vanishes. Then add the onions and sauté till golden. Keep aside to cool.

Transfer it in a food processor, add almonds, a little water and make a fine paste.

In a large pot melt butter over medium heat, add onion paste, tomato puree and stir well. Cook for 5 to 7 minutes.

Toss in the dry spices: cumin powder, garam masala, red chili powder and mix well.

Once it starts to bubble add heavy cream, chicken and stir well. Simmer for 20 min, stirring occasionally. Cook until chicken is tender and liquid is reduced.

Add crushed fenugreek leaves. Season with salt.

Peel potatoes. Cut them into fries. Soak them in water for 2 hours.

Drain off the water and dry them with a paper towel.

Heat oil on a high heat, cook the potatoes in batches until soft just for a minute to start the cooking process. Drain on a paper towel.

Start frying the potatoes again in batches and cook until they are golden and crisp.

Remove the fries on a paper towel and sprinkle salt.

Place some French fries in a serving plate. Top with butter chicken and dig in.