Marinate:
4 large chicken breasts, diced
1/3 cup natural yogurt
1 tbsp lemon juice
1 clove garlic minced
1 tsp garam masala
1tsp ground coriander
1 tsp paprika

For the Sauce:
1 onion chopped
4 cloves garlic
2 tsp minced ginger
3 tbsp butter
Pinch of salt
1 tbsp garam masala
1 tbsp curry powder
1 tsp paprika
1/2 tsp cinnamon
120 ml chicken stock
2 tbsp tomato puree paste
2 tsp sugar
3/4 cup cream

Place the chicken in a bowl with
the marinade ingredients, stir together and cover. Leave to marinate for 1 hour.
Heat the butter in a large frying pan over a medium-heat. Add the onion and garlic, cook for 5 minutes.
Add the marinated chicken, cook for 4 minutes.
Add the salt, garam masala, curry
powder, paprika, and cinnamon.
Stir and cook for 2 minutes,
Add the stock, tomato puree, sugar,
Bring to the boil and simmer for a few minutes.
Then stir in the cream.
Serve over rice.