Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add the chicken fillet strips and stir well.
Cover and allow to marinate in the fridge for at least 30 minutes.
Heat butter and oil in a pan over a medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
Reduce heat to low, then add the chicken and marinade, paprika, tomato puree, water and the KNORR Chicken Stock Pot.
Simmer for 15 minutes then stir in the cream and cook for a further 10 minutes on a low heat.
Serve with basmati rice and fresh coriander.
BETTER FOR YOU TIPS: For a lighter option without forgoing the indulgence of this dish, replace the 250 ml cream with half (125 ml) low fat plain yoghurt and half (125 ml) cream.