Cook rice according to directions.

Chop up garlic cloves and cub chicken.

In a bowl add chicken garlic, ginger, chili paste and 1 tsp olive oil; combine. Let set for about 10 minutes while you chop up veggies.

Chop up onions and zucchini.

In a medium pot add 2 Tbsp olive oil heat on medium heat for about 1 minute. Add chicken into pot and cook for about 4 minutes till slightly brown. Take chicken out and put in a bowl set aside.

In the same pot add bay leaf and cinnamon stick sauté for a minute or so till fragrant. Add onions cook for 2 minutes and add in zucchini cook for 2 more minutes.

Now add diced tomatoes, fenugreek seeds, cashews, ketchup, grama masala and combine. Cook for 2 minutes and add plain Greek yogurt to it. Let simmer for 2 minutes, turn off heat and set aside for 2 minutes.

Take out cinnamon stick and bay leaf, pour into a blender and blend for a few seconds till creamy.

In the pot add butter and heat on medium heat when it starts to melt add chicken back in and stir. Add butter chicken sauce into the pot and combine. Cook for 5 minutes on low, and serve over basmati rice.