Marinate 500g chicken with 1 cup yogurt

1 tbsp ginger-garlic paste

1 tsp chili powder

and salt. Set aside for 30 minutes.

Heat oil in a pan

cook the marinated chicken until slightly browned

then set aside.

In the same pan

add 2 tbsp butter

1 chopped onion

and cook until golden.

Add 1 cup tomato puree

1 tsp chili powder

1 tsp garam masala

and cook until the oil separates.

Add the chicken

1 cup cream

and simmer for 15 minutes until the gravy thickens.

Garnish with coriander leaves and serve hot.