Preheat the oven to 220°C.
Make small cuts in the chicken thighs with a sharp knife.
Mix the marinade ingredients, coat the chicken, and refrigerate for 10 minutes.
Place chicken on a tray and bake for 13-15 minutes until partially cooked.
Strain and reserve any cooking juices from the tray.
Simmer tomatoes with 125ml water, ginger, garlic, cardamom, and bay leaf until soft.
Blend the tomato mixture and sieve to create a smooth purée.
Add chilli powder to the purée and simmer for 15 minutes until thickened.
Add chicken, reserved juices, and a cup of water, then simmer until glossy.
Whisk in 80g butter gradually and simmer for 8 minutes.
Add ginger, green chillies, and cream, simmering for two minutes.
Stir in salt, fenugreek, garam masala, and sugar to season.
Fry the onion in oil for 10 minutes until golden-brown.
Stir in spices and rice to coat.
Add 600ml water, boil, then cover and cook on low for 15 minutes.
Turn off heat and let the rice steam for 15 minutes.
Fork 100g butter through the rice and serve with the chicken garnished with coriander.