In a bowl, season the chicken. Add salt and pepper, 1tsp chilli powder, 1/2tsp turmeric, 1tsp paprika and 1tbsp olive oil. Mix well

In a pan, melt 2 tbsp butter and cook the chicken until golden brown colour. Put aside in a bowl.

In the same pan, melt 2 tbsp butter with 1tbsp olive oil and add onion then garlic. Season with salt and pepper, 3tsp garam masala, 1tsp chilli powder, 1tsp cumin, 1tsp cayenne, 1tsp turmeric and 1 cinnamon stick.

When they reach a golden colour, add the tomato puree with 1 cup of water and the heavy cream. Bring to a simmer.

Add the chicken and let simmer for 10-15 minutes. Add 2tbsp butter in the process. Don't forget to stir from time to time and put a lid on the pan.

Serve with white rice on the side and sprinkle with parsley.

Tip: for extra taste, add some chicken broth to the rice.