Saute the onions in butter until translucent and lightly golden brown.

Add the tomato paste or tomato purée and mix well.

Add the marinated chicken in Tandoori chicken spice mix, stir, and simmer, covered,

over low heat for 5–10 minutes, stirring occasionally.

The Dhungar method gives Tandoori chicken gravy a smoky flavor without a tandoor oven. Simply place glowing charcoal in a small metal bowl, pour some ghee over it, and briefly smoke the covered gravy (3 minutes).

Add the cream and optional sugar, stir briefly until the desired consistency is reached.

Serve hot and garnish with cilantro.