2) In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the single cream.
3) Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.