Recipe - Makkhani Murghi (Chicken In Butter Sauce)

4 tablespoon Tomato Puree
Water to mix
1 Inch cube of fresh Ginger,
peeled & grated finely
One half pt Single Cream, (10 fl ozs)
1 teaspoon Garam Masala
Three fourths teaspoon Salt
One fourth teaspoon Sugar
1 Fresh Hot Green Chili,
finely chopped
One fourth teaspoon Cayenne Pepper
1 tablespoon Fresh Coriander,
finely chopped
4 teaspoon Lemon Juice
1 teaspoon Cumin Seeds,
roasted and ground
4 ounce Unsalted Butter
Tandooristyle 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.