Instructions: Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds. Mix Well. Heat the butter in a wide saute pan or a large frying pan. When butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the chicken pieces (but not their accumulated juices). Stir once and put the chicken pieces on a warm serving Platter. Extra sauce should be spooned over the top.

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