Make a paste of 5 cloves garlic, equal amount ginger, and a few dried chiles or chile flake.

Fry some onions in butter until lightly browned. Add the paste, followed by between 2 - 4 tablespoons of the powder depending on how you like it.

Add 1 28 oz can of pureed tomatoes, and one 28 oz can of diced tomatoes. Add some honey to taste and a cup of cream. Cook about 45 minutes and finish with some cilantro.

Chop up some fried chicken cutlets and layer with the sauce in a baking dish. Top with crumbled paneer cheese. Bake at 400 for about 30 minutes until the cheese is browned. Serve with rice