Combine all chicken marinade ingredients in a medium bowl. Mix well, ensuring chicken is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

Heat olive oil (or ghee) in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes. Add ginger-garlic paste and cook for another minute until fragrant.

Add chopped cauliflower, carrots, and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally.

Stir in canned diced tomatoes, raw cashews, and 1/2 cup water. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the vegetables are very tender.

Carefully transfer the cooked vegetable mixture to a blender. Add ground cumin, coriander, turmeric, Kashmiri red chili powder, garam masala, salt, and black pepper. Blend until completely smooth. If the sauce is too thick, add a tablespoon or two of water or broth until desired consistency. Set aside.

While the sauce cooks, preheat your air fryer to 375°F (190°C). Arrange marinated chicken pieces in a single layer in the air fryer basket (you may need to cook in two batches to avoid overcrowding). Air fry for 12-15 minutes, flipping halfway through, until the chicken is cooked through and slightly charred. (Alternatively, you can pan-fry the chicken in a little oil until cooked, or bake at 400°F/200°C for 15-20 minutes).

Return the smooth blended sauce to the large skillet or Dutch oven. Bring to a gentle simmer over medium-low heat. Stir in the butter, light coconut milk (or almond milk), crushed fenugreek leaves (if using), and honey or maple syrup.

Add the cooked chicken pieces to the sauce. Simmer for 5-7 minutes, allowing the flavors to meld and the chicken to warm through. Taste and adjust seasoning if needed.

Garnish generously with fresh chopped cilantro. Serve hot with brown rice, quinoa, or whole wheat naan for a complete healthy meal.