Peel and devein shrimp but leave tails intact. Melt the butter in a  large saucepan over medium heat, then add the garlic, cumin, paprika and 1 teaspoonn of the garam masala and cook for 1 minute until fragrant. Add the tandoori paste and tomato paste and cook for 2 minutes. Stir in the cream and sugar then reduce heat and simmer for 10 minutes until the sauce thickens slightly.

Add the shrimp to the pan and cook for 8 to 10 minutes until they are pink and cooked through. Remove the pan from the heat anad stir in the yogurt, the remaining garam masala and half the cilantro.

Garnish with flaked almonds, remaining cilantro and serve with steamed rice and lemon wedges.

Note: This dish is very rich so we recommend serving it with steamed vegetables and/or fresh salad.