Instructions

1. Make a garlic ginger paste by pureeing 1/2 cup garlic, 1/2 cup ginger and 1/4 cup canola oil. Store leftover paste in an airtight container in the refrigerator and use it to start any Indian or Oriental dish.

2. Grind up the cinnamon, cardamom pods, cloves, chili peppers, peppercorns and nuts. If you have a coffee grinder, it's the easiest way to grind spices. Just be sure to wash it thoroughly before using it again for coffee beans. Mix with the plain yogurt and lemon juice. Toss with the cut-up chicken breasts. You could also use boneless, skinless chicken thighs or shrimp. Cover and marinate for 2 hours.

3. Heat the oil and add the garlic ginger paste. Heat until fragrant. Add the chicken breasts and any of the leftover yogurt mixture. Cook until chicken is almost cooked through.

4. Add the tomato puree, chopped tomatoes and butter. Bring to a boil, reduce heat and cook until chicken is cooked through.

5. Stir in the cream and heat for 5 more minutes. Garnish with cilantro, almonds or cashews and serve with cooked Basmati rice and Naan bread.