This is my family's favourite recipe for Butter Chicken. I have refined it over the years I've been making it, and now it's pretty much perfect for adults and the kids too! Not too hot but with lots of beautiful flavours.
Add sliced chicken to the first 8 ingredients, lemon juice, turmeric, garam masala, chilli, cumin, ginger, garlic and yoghurt.
Stir well and marinate for 2 to 3 hours or overnight.
This step can be shortened to allow for the time you have though.
Heat butter or ghee in a large pan then add remaining spices, garam masala, paprika, coriander, ginger, cinnamon and cardamom. Saute for 1 minute or until fragrant.
Add chicken and all marinade to the pan and stir until coated.
Cook for 10 to 15 minutes, stirring occassionally.
Add tomatoes and sugar to chicken and simmer, stirring, for 15 minutes or until sauce has thickened and chicken is tender.
Add yoghurt, cream and juice and simmer a further 5 minutes.
Serve with steamed rice. Sprinkle with fresh coriander and a dollop of yoghurt if desired.