Butter Chicken

Self cooking photograph

chicken boneless	1kg, cubes
tomato puree	1 can/ 400g
red chilli powder	1tbsp
black pepper	1/2tsp
turmeric powder	1/4tsp
ground cinnamon	1/4tsp
ground cloves	1/4tsp
green cardamom	2pods
sugar	1/4tsp (optional)
salt	to taste
ginger julienne	1tbsp
lemon juice	3tbsp
milk	1/2cup
fresh cream	1/2cup
butter	1/2cup, melted
oil	1/4cup
Method:
Mix red chilli powder, black pepper powder, turmeric powder, ground cinnamon,  ground cloves, green cardamom, sugar, salt and lemon juice in a half cup of water and apply to chicken cubes, marinate for at least 30minutes. Heat oil and add marinated chicken cubes and stir-fry for 5minutes. Add tomato puree and milk, mix well. Cover and cook on low heat for 15 minutes or until the chicken is tender. Stir in fresh cream and melted butter. Cook it uncovered for 5 min on a very low heat. Remove it from heat when oil separates from the gravy.  Garnish with ginger and serve hot.