| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Poultry, Dairy, Main dish, Sauces |
46 |
Servings |
INGREDIENTS
| 4 |
tb |
Tomato Puree |
|
|
Water to mix |
| 1 |
|
Inch cube of fresh Ginger, peeled & grated finely |
| 1/2 |
pt |
Single Cream, (10 fl ozs) |
| 1 |
ts |
Garam Masala |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Sugar |
| 1 |
|
Fresh Hot Green Chili, finely chopped |
| 1/4 |
ts |
Cayenne Pepper |
| 1 |
tb |
Fresh Coriander, finely chopped |
| 4 |
ts |
Lemon Juice |
| 1 |
ts |
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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