- Place the chicken, yoghurt, tomato paste, turmeric, nutmeg, cumin, sugar, garam masala, salt and pepper in a dish, stir until well combined and refrigerate for 2 hours or overnight if possible.
- In a large frying pan, gently saute the garlic and onion in butter until soft. Add the chicken and cook for 5 minutes.
- Add the cream and cook for 15 minutes or until chicken is cooked. Serve garnished with coriander.