Makkhani Murghi (Chicken In Butter Sauce)

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 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.