In a ziploc bag, combine the tandoori masala, ginger, garlic, and yogurt. Add the chicken and allow to marinate for at least 20 minutes.

To make sauce, add butter and onions. Sauté until they are translucent and sweaty, (5- 7 minutes). Don’t allow the onions to brown. Add ginger and garlic paste, stirring for 30 seconds. Add crushed tomatoes and chili powder, coriander powder, and cumin powder. Continue to cook for 5 minutes.

Remove from heat. Place mixture in a blender and blend until smooth. You may need to add water to help it blend (up to ¼ cup).

Heat the remaining tablespoon of oil in a dutch oven over medium heat. Add the marinated chicken (discard marinade) and cook for about 5-6 minutes, stirring as necessary, to brown all sides. Add the sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala.

Serve over basmati rice or with naan.