Addabaj's Butter chicken 
You need:
2 tablespoons of olive oil
700g ~ 750g chicken thigh fillets
3 tablespoons of butter
2.5 teaspoons of garam masala
2 teaspoons of sweet paprika
2 teaspoons of ground coriander
1 tablespoon of crushed ginger
1 tablespoon of crushed garlic
0.75 teaspoon of chilli powder
2 cinnamon stick
6 cardamom pods
1 can of pureed tomatoes (250- 300gm)
1 tablespoon of sugar
0.5 cup unsweetened plain yoghurt (tok doi)
½ cup of cream
1 tablespoon of lemon juice
For Marinate:
50 gm Tandoori paste
100 gm yoghurt
2 or 3 pinch of salt
1 teaspoon of lemon juice
Method:
To Marinate the chicken: Place chicken in a nonporous glass dish or bowl with lemon juice, tandoori paste, yoghurt, chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 24 hour.
Heat a wok or heavy based frypan, add the oil and swirl around. Cut the chicken into small pieces and add the chicken slowly, try not to lose the heat and stir-fry for about 5 minutes. Remove when only just cooked. (or you can grill the chicken pieces for 5 min each side with 200 c temp inside the grill or just place a thick metal grill over the stove, spray a little oil, grill the chickens for 3 to 4 mins)
Using the same wok or pan reduce the heat and add the butter let it melt and heat up. Add the garam masala, coriander, paprika, ginger, garlic, cinnamon stick and cardamom pods. Stir with a wooden spoon for about a minute until the fragrance of the spices emerges.
Return the chicken and coat in the spice mixture. Add the tomatoes and sugar and simmer gently for about 15 minutes. The chicken should be tender and the sauce slightly thickened.
Add the yoghurt, cream and lemon juice and stir through. Gently simmer for another two minutes and add coriander leaves on the top(dhoniya pata), then enjoy your meal.
This recipe is modified and tasted by me. Please let me know if you like it or having any problems.