First marinade the chicken in the lime juice, kashmiri powder and salt in a bowl for around 30-60mins.
Then add all the of the ingredients for the second marinade, stir together and then place in the fridge for a minimum of 1 hour.
Preheat your grill or george forman, then thread the chicken (if you don't have skewers don't worry, you can just place on the grill) and grill until lightly charred, turning occasionally but not completely cooked through.
In a mini food processor, blend the nuts and pumpkin seeds until finely ground, tip into a dish and mix in the boiling water, stir and set aside.
Heat the butter in a pan over a medium heat, add the garlic and ginger and fry for a few mins, add the passata and simmer for 5 mins.
Add the spices, coconut, chilli, salt and 100ml water and simmer for another 10mins
Add the nut and seed mixture, chicken and another 100ml water, stir together and simmer for another 10mins, or until the chicken is cooked through.
Add the fenugreek, sugar and cream, cook for another few mins and serve alongside rice and naan.