Heat 15 ml oil in a large saucepan over medium high heat.
Sautè onion until soft and translucent.
Stir in butter, lemon juice, ginger & garlic paste, 5 ml garam masala, chilli powder, Robertsons Cumin and Robertsons Bay Leaf.
Cook, stirring, for 1 minute.
Add tomato puree, and cook for 2 minutes, stirring frequently.
Stir in yoghurt and cream and KNORR Classic White Sauce.
Reduce heat to low, and simmer for 10 minutes, stirring frequently.
Season with Robertsons Salt and Robertsons Black Pepper.
Remove from heat and set aside.
Heat remaining oil in a large frying pan over medium heat.
Cook chicken until lightly browned (about 10 minutes).
Reduce heat and season with remaining 5 ml garam masala and Robertsons Cayenne Pepper.
Stir chicken into sauce and cook for 5 minutes or until thickened.