Marinate the chicken

• In a bowl, mix the yogurt, garlic and all the spices.
• Add the chicken pieces and stir until evenly coated.
• Cover and refrigerate.

Cook the chicken

• Heat a pan over medium heat and melt a knob of butter.
• Add the marinated chicken and cook until lightly browned; it doesn't need to be fully cooked yet.
• Remove and set aside.

Prepare the sauce

• In the same pan, add butter and sauté the chopped onions until soft and golden.
• Add the garlic and cook for another minute.
• Stir in all the spices, then add the tomato passata and simmer, stirring occasionally.

Finish the dish

• Add the chicken back into the pan and pour in the heavy cream.
• Stir well, season with salt and simmer on low heat until the chicken is cooked through and the sauce is creamy.
• Add a final tablespoon of butter on top for extra richness.

Serve

• Serve hot with warm naan or basmati rice.
• Optionally garnish with a swirl of cream or fresh herbs.