Heat a wok or large skillet over high heat and add 1 tablespoon of peanut oil.

Add half of the chicken pieces to the hot wok and stir-fry for approximately 4 minutes, until the chicken is lightly browned and cooked on the outside.

Remove the cooked chicken from the wok and set aside on a plate.

Add the remaining tablespoon of peanut oil to the wok and cook the rest of the chicken in the same manner.

Remove the cooked chicken from the wok and set aside.

Reduce the heat to medium and add 50g of butter to the wok. Allow it to melt.

Once the butter is melted, add 3 teaspoons of garam masala, 5 teaspoons of ground coriander, 6 teaspoons of sweet paprika, 7 bruised cardamom pods, 2 cinnamon sticks, and 1-2 teaspoons of chili powder (adjust to your preferred spice level).

Stir-fry the spices for about 1 minute until they become fragrant.

Return the cooked chicken to the wok.

Stir to coat the chicken evenly with the spice mixture.

Add tomato puree and 2 tablespoons of sugar to the wok.

Simmer the mixture for 15 minutes, stirring occasionally to prevent sticking.

Add 1.5 cups of plain yogurt, 1 cup of cream, and 5 tablespoons of lemon juice to the wok.

Simmer for an additional 5 minutes, or until the sauce thickens to your desired consistency.

Serve the butter chicken hot over a bed of cooked rice.