| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Dairy, Main dish, Poultry, Sauces | 46 | Servings | |
INGREDIENTS
| 4 | T | Tomato Puree |
| Water to mix | ||
| 1 | Inch cube of fresh Ginger | |
| peeled & grated finely | ||
| 1/2 | pt | Single Cream, 10 fl ozs |
| 1 | t | Garam Masala |
| 3/4 | t | Salt |
| 1/4 | t | Sugar |
| 1 | Fresh Hot Green Chili | |
| finely chopped | ||
| 1/4 | t | Cayenne Pepper |
| 1 | T | Fresh Coriander |
| finely chopped | ||
| 4 | t | Lemon Juice |
| 1 | t | Cumin Seeds |
| roasted and ground | ||
| 4 | oz | Unsalted Butter |
| Tandoori-style chicken | ||
| freshly cooked |
INSTRUCTIONS
Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8 fl 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.
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