Preheat the oven to 200°C (400°F). Arrange the marinated vegan chicken pieces on a baking tray lined with parchment paper, ensuring they're spaced apart. Bake for 15 minutes until golden and slightly crispy, then remove from the oven and set aside.

To make the sauce, heat oil and vegan butter in a large saucepan over medium-high heat. Add dried fenugreek leaves, green chili, and ginger-garlic paste, cooking for about 1 minute until fragrant. Stir in the tomato puree and simmer for 5 minutes. Next, add the spices and sugar, seasoning with salt, and let it cook over medium-low heat for 10 minutes with the lid on. Once done, add the cream, stir, and taste for seasoning.

Finally, add the vegan chicken, stir until well combined, top with coriander and serve with basmati rice or naan.