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1
To marinate the chicken, dice the chicken and add into a bowl along with the yogurt, tandoori masala, lemon juice, garlic, ginger and 1 tsp garam masala. Refrigerate for at least 1 hour to overnight
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2
When you're ready to make the meal, heat a large skillet on medium-high and saute the chicken in batches to seal in the flavours. The chicken doesn't have to be fully cooked as it will cook later in the curry. Remove the chicken from the skillet and place on a plate to use shortly.
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3
Add the butter to the skillet along with cumin seeds and cook for approx. 1 minute. Then add the chopped onion, garlic, ginger and spices and cook until fragrant (approx. 1-2 minutes).
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4
Stir in the chopped tomatoes and tomato paste and cook until tomatoes become soft.
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5
Carefully remove the cloves and cardamom pods from the skillet and then puree all the remaining ingredients together with a blender. Return to the skillet to continue cooking.
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6
Add in the chicken pieces, cinnamon stick, bay leaves and 1 cup of cream to the curry and let it simmer until the sauce thickens slightly. Season with salt and chilli pepper.
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7
Serve with rice and warm naan for the ultimate satisfying meal.
