Easy Butter Chicken

Want to kick this product up a notch? This is how I prepare it.
1.) cubed chicken and marinate in full fat yogurt with some tandoori masala spices. 2 hours if you're feeling fancy. I buy it on amazon, search tandoori masala.
2.) roast the chicken in the oven on a baking sheet unless you have some crazy authentic tandoori from India then use that. Go with 400F until it's fully cooked. You want to fully cook the chicken before adding it to the gravy so it does not steam and dilute the gravy.
3.) the product under review, butter chicken curry paste from "kitchens of India." Do what it says on the package. Then ignore the package and add about 3/4 cup of tomato purée.
4.) add the cooked chicken to the gravy you made with the curry paste.
5.) simmer this on low for at least 30 minutes.
6.) after your done simmering to your heart is content break out the heavy cream. Add about 3/4 cup, or whatever you think looks rad. You can't screw up heavy cream.
7.) serve with some naan, basmati rice, or an old shoe. It will taste amazing regardless.
This is not the authentic method exactly, since I cheat with curry paste since the spices are difficult to find, and a pain in the ass. Adding the tomato purée, and heavy cream give you something legit. Making a mock version of tandoori chicken to add to the gravy is worth it. No one from Punjab will know the difference.
So that's actually my recipe from trial and error, hope you all enjoy.