In a bowl, add the ginger, garlic, lemon juice, chicken, and tandoori curry paste and mix well.
Add the butter to a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 3-4 minutes, until no longer pink. Remove from the pan.
Add the ghee to the pan and then the onion and spices. Cook until fragrant. Add the chicken back into the pan, along with the crushed tomatoes and chicken broth and bring it to a simmer.
Once it has thickened, stir through the heavy cream and let it simmer for 10-12 minutes, or until it has thickened.
Notes
TO STORE: Place butter chicken in an airtight container in the fridge. Properly stored butter chicken will be good for 3-4 days.TO FREEZE: Transfer it into a freezer-safe airtight container, label it with the date, and store it in the freezer for up to 3 months.TO REHEAT: Alow it to defrost in the fridge and then reheat it on the stovetop or in the microwave.