In a bowl, mix together the yogurt, lemon juice, Shan Ginger Garlic paste, canola oil, and Shan Butter Chicken masala.
Add the chicken to the marinade and coat it well. Let it marinate for 2 hours for the best flavor.
In a pan, sauté the onion and tomatoes until soft. Add a little extra Shan Butter Chicken masala while cooking for more flavor.
Once softened, blend the onion and tomato mixture until smooth. Set aside.
In a pot, add the butter and marinated chicken. Cook until the chicken is about 80% done.
Pour in the blended tomato mixture. Add a little water if needed to adjust the consistency.
Cover the pot and let it cook until the chicken is fully done and the sauce is rich and smooth.
Dish it out, then garnish with cream and cilantro. Serve warm with garlic naan.
