1In a large wok, when which has a lid, heat up the butter on a medium heat until it has dissolved and fairly hot.
2Sprinkle in the cumin seeds and allow too crackle for 15 seconds and then add the garlic, ginger, green chillies and saute for a further minute.
3Add the chicken and stir fry until all chunks have turned white in colour. Sprinkle in the garam masala, turmeric, chilli, coriander powders, stir in well, reduce heat, cover with a lid and simmer for 45 minutes on a low heat, stirring occasionally.
4Sprinkle in the coarsely roasted cumin, black pepper, lemon juice, extra chillies and more butter if required, stir and serve hot.