Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.
Heat 1 1/2 tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.
In a saucepan, heat 1 1/2 tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.
Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.
Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.
Garnish with fresh cream, finely chopped green chillies and coriander leaves.
Serve with 1 Tbsp butter.