Dice the chicken breasts and marinate in the tikka paste and yogurt overnight.
In a deep pot gently fry the onions with the garlic, ginger and remaining spices (garam masala, paprika, cinnamon stick, cardamom pods, chili flakes, whole cumin).
Place the diced chicken on an oiled tray and bake in a hot oven for 6 minutes
Simmer the chopped tomatoes, honey and butter for 20 minutes in a pan or a pot.
Add the cream and the cooked chicken and simmer for a fur-ther 5 minutes
Add chopped coriander and season with salt.
Serve with Country Range Long Grain Rice or Easy Cook Basmati Rice.
