| 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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