Butter Chicken.
125gm light sour cream 
1 tbsp Mangal Tandoori Chicken Masala
1 tbsp lemon juice
1-2 tbsp sweet paprika
800gm skinless chicken thighs (or breast fillets)
Mix together and marinate overnight (can do for 2hrs if in a hurry).
Spread out pieces of chicken on a baking tray and bake in preheated oven until just cooked (approx 20-30min) at 180oC
1-2 lge onions - peeled
2-3 cloves garlic
6-8 slices of peeled fresh ginger – all (3) in food processor
Gently saute onion mix in generous knob of butter for 15-30 min
Add 1 tin pureed tomatoes, 1 cup of cream, 2 teasp garam masala, 1 cup of pure cream, 2-6 teasp brown sugar, salt if needed, extra paprika if desired (usually go by colour). Simmer for 10-20min.
Bone and chop up chicken into bite sized pieces.
Drain fat from juices and add to sauce.
Stir in tomato paste to taste. Stir in cooked chicken to reheat and serve.
Serve over Basmati Rice. Try with some Roti Canai or Roti Paratha.
You can buy premade Garam Masala, however the following preparation gives the Butter Chicken a wonderful fragrance.
Garam Masala.
3 cardamom pods
2 tbsp coriander seeds
1 inch cinnamon stick (quill)
1 tbsp cumin seeds
Place all ingredients in a blender/grinder and process to a fine powder. (Can finish in a mortar and pestle if you can’t get it fine enough ).