- In a bowl mix together all marinade ingredients. Slit chicken, add to mixture and toss to coat. Marinate for 20 minutes or up to 24 hours.
- Heat oil over medium-high heat in a large skillet. Sear chicken breasts on both sides, about 3 to 4 minutes each side. Remove and set aside.
- In the same pan, add cumin seeds and onions. Cook until onions are softened and caramelised. Reduce heat to medium-low. Add tomato puree and spices except for garam masala. Stir to combine and cover with a lid and simmer for 10 minutes until slightly thickened.
- Add cream, butter and garam masala. Stir. Add chicken and coat in sauce. Cover and cook for 5 minutes. Sprinkle with fresh coriander.
- Serve with rice or naan.