In a bowl, combine chicken with all the ingredients for the marinade and let marinade for 10 minutes to an hour.

Heat oil in a large skillet over medium heat. Fry the chicken in batches, making sure not to crowd the pan. Fry until brown. Set aside and keep warm.

Melt the butter in the same pan. Fry onion until soft. Add garlic and ginger and sauté for 1 minute. Add garam masala, turmeric, cumin and coriander. Let fry half a minute while stirring.

Pour in the tomato, chilli and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Stir the cream and sugar through the sauce. Add the chicken and cook for another 8-10 minutes. Pour in the water to thin out the sauce, if needed.

Garnish with coriander and serve with rice and naan bread.

* or 1.5 tbsp minced fresh ginger