TextIn a large bowl mix together the chicken, MA’s garam masala, MA’s chili powder, MA’s ginger paste, MA’s coriander powder, lime juice, tomato paste and curd. Cover and refrigerate for at least 1 hour.
In a pan melt the butter and add the onion and garlic paste. Cook until the onion is just transparent.
To the pan add the MA’s cinnamon and MA’s cardamom. Stir until fragrant.
Put the marinated chicken in the pan and cook for 3 minutes.
Add the stock powder in water and the tomato puree.
Bring to boil then reduce heat and simmer until the chicken is tender.
Stir in cream and cook until heated through, do not allow to boil.
Remove cinnamon and cardamom and serve with hot white rice or naan.