Put butter in a saucepan.
Once melted on low flame, add tandoori masala, jeera powder, garlic, chilli powder and salt and fry until the raw smell is gone.
:- But be careful not to burn the mix.
Add the cardamom powder and fry for a few seconds.
Add chicken, tomato puree, tomato ketchup and mix well.
Add a cup of water and let the chicken cook.
Once cooked, add the cinnamon and clove powder.
Take off the flame and add the cream.
:- If the gravy has not thickened enough, keep back on burner for some more time.
:- Can serve with naan, chappathi and even flavoured rice.