For marinate:

1. In a medium sized bowl, mix garlic paste, ginger paste, yoghurt, chilli powder, garam masala, oil and lemon juice.
2. Add chicken thigh to the bowl, cover and refrigerate to marinate for 2 hours to overnight.

For curry:

1. Heat an oven to 200°C, then on a baking tray lined with baking paper, using tongs, put each individual piece of chicken on the tray, discarding the rest of the marinate sauce and roast them for 15 minutes.
2. In a large fry pan, heat oil over a low heat, then add bay leafs, cardamom pods, cloves and cinnamon stick and stir occasionally for 3 minutes. Add garlic and ginger paste and stir often for a further 2 minutes.
3. Add chicken pieces to the fry pan, discarding most of the juices left in the baking tray and stir often for 2 minutes. Add tomato puree, chilli powder, garam masala and salt and stir occasionally for a further 10 minutes. Turn of the heat and add honey and cream to the fry pan and stir to finish the butter chicken.
4. Cook rice as per packet instructions, then serve butter chicken with rice.