- Step 1
Combine garam masala, chilli powder, ginger, coriander, lemon juice, tomato paste and yoghurt in a large glass or ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate for 2 hours.
- Step 2
Melt butter in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened.
- Step 3
Add cinnamon, cardamom and paprika. Cook, stirring for 1 minute or until fragrant.
- Step 4
Add chicken to pan. Cook, stirring for 5 minutes or until chicken just starts to change colour. Add stock and passata.
- Step 5
Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chicken is tender.
- Step 6
Stir in cream. Simmer for 5 minutes or until heated through. Discard cinnamon stick, and cardamom pods. Season with salt and pepper. Serve with rice.