Butter chicken

Ingredients
800g store-bought prepared tandoori chicken, cut into large pieces
For gravy:
50g butter
1 tsp whole spices (a mix of green cardamoms, cloves, peppercorns and a cinnamon stick)
1 tsp ginger-garlic paste
4-5 green chillies, chopped
400g tomato purée
1 tsp red chilli powder
1/2 tsp each, garam masala powder and powdered dried fenugreek leaves
salt and sugar, to taste
1 cup cream
chopped coriander and tomato slices, for garnishing

Preparation:
1. To prepare the gravy, heat butter in a large saucepan. Add whole spices and sauté for a minute. Add ginger-garlic paste and green chillies. Cook for two minutes.
2. Add tomato purée, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar and dried fenugreek leaves.
3. Add cooked tandoori chicken pieces, simmer for 5 minutes and then add fresh cream. Garnish with chopped coriander and tomato slices. Serve hot with naan or steamed rice.