Makkhani Murghi

Ingredients

60 gr tomato puree
1 cube of ginger
240 ml single cream
10 fl ozs
3 gr garam masala
2 gr salt
1 gr sugar
1 green chili
1 gr cayenne pepper
6 gr coriander
20 ml lemon juice
2 gr cumin seeds
65 gr butter

Instructions

Tandoori-style chicken, -freshly cooked Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up -10ÂșC l ozs of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds. Mix Well. Heat the butter in a wide saute pan or a large frying pan. When butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the chicken pieces (but not their accumulated juices). Stir once and put the chicken pieces on a warm serving Platter. Extra sauce should be spooned over the top.