In a bowl;combine chicken and tandoori paste, until well coated. Set aside.
Meanwhile heat the oil in a saucepan, over medium heat. Add onion and garlic and cook for 3 minutes until soft.
Add marinated chicken and cook for 2 minutes.
Add soup, garam masala and cream. Bring to the boil, reduce heat and cook for 15 minutes, until chicken is cooked. Serve with steamed rice.
Tip: Garnish with 2 tbsp toasted flaked or slivered almonds