Mix all the marinade ingredients together. Mix in the chicken and set aside for 15 minutes.
Heat pan with 1 tbsp olive oil and cook the marinated chicken until done. Then set aside.
Add 3 tbsp of butter to pan and add shallots.
After a few mins, add the garlic and ginger paste.
Now add tomato purée, paprika, garam masala and salt. Mix well for a few seconds.
Pour in the cream (and a splash of water if needed) and mix for another minute.
Add the chicken back in and combine. Cook for another 3-4 minutes. Then add in the coriander. I served this dish with basmati rice and poppadoms.
I am so impressed with this recipe.