Butter chicken was found in the 1950s at the Moti Mahal restaurant in Delhi. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang.
Heat a wok until really hot, add 1 Tbsp oil.
Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
Remove to plate.
Add extra oil and cook remaining chicken.
Reduce heat and add the butter.
When melted add all of the spices and stir-fry until fragrant- about 1 minute.
Return chicken to wok and stir to coat with the spices.
Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.