Start by making your marinade for the chicken. Combine salt, pepper, garlic, ginger, tandoori paste, dried onion, yoghurt, ginger, garlic, garam masala and paprika and whisk to combine. Set aside
Use a knife to cut your chicken breasts into thick chicken pieces (approx 1.5 cm x 1.5 cm)
Place your chicken pieces into a deep dish, cover with your chicken marinade and use a pastry brush to fully coat all individual pieces thoroughly. Set aside
Add a little olive oil to a fry pan, followed by the butter and tomato puree, heat (on medium) and stir to combine.
When the chicken is cooked, turn the heat off and pour the cream into the dish.l Use a wooden spoon to stir slowly until it is mixed together.
Serve with basmati rice, fresh coriander leaves and poppadoms. Note 11