Mix Kohinoor Punjabi Butter Chicken Masala and the lemon juice with half a cup of water. Add to the chicken and marinate for 30 minutes.
Boil the tomatoes in 1-2 cups of water for 10 minutes. Once soft, push the tomatoes through a strainer to remove the seeds and skin.
Heat the oil in a pan and fry the marinated chicken for 5 minutes.
Add the strained tomato puree, cover with a lid and cook for 15 minutes on a low flame or until the chicken is cooked through. Add salt to taste.
Stir in fresh cream and melted butter.
Serve hot with tandoori roti or naan.