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