Prepare your ingredients by cutting your chicken into cube, dice your tomatoes (small cutting), and cut your onions into big chunks.

Marinate your chicken with a pinch of salt and pepper, and add the curry powder. Let it sit at least 15 minutes.

Stir fry your onions until soften a bit, then set aside.

Stir fry your chicken cubes and continue until the chicken turn into golden brown or until all the liquid has been absorb. Set aside.

Stir fry your chopped garlic and cinnamon stick, add turmeric powder, chilli flakes, cummins, black cummins, nutmeg powder, and cardamom.

Stir for a bit, and add chopped tomatoes. Stir them until the tomatoes a bit soften.

Add your stir fried chicken and onions, stir for a bit, and continue to add heavy cream.

Season with salt, chicken stock powder and sugar. Add lemon juice (try to add little by little until you get the balance taste). Fix the taste.

And last, add butter.

Simmer your curry with low heat, until the color turn into a bit darker.

Serve with paratha would be perfect.

Note: the success key of this dish is depends on the quality of heavy cream that you use. And also, if your curry taste a bit too sour, it wipes off the herbs flavour, so be careful when adding your lemon.