Makkhani Murghi (Chicken in Butter Sauce)

• 4 tablespoons tomato puree (passata)
• 1 x water to mix
• 1 inch ginger cube, fresh, peeled, grated finely
• 1/2 pint cream
• 1 teaspoon garam masala
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 each green chili peppers hot, fresh, finely chopped
• 1/4 teaspoon cayenne pepper
• 1 tablespoon coriander fresh , finely chopped
• 4 teaspoons lemon juice
• 1 teaspoon cumin seeds roasted and ground
• 4 ounces butter, unsalted
• 1 x chicken Tandoori-style, freshly cooked

1. Put the tomato paste in a clear measuring jug.
2. Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce.
3. Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds.
4. Mix Well.
5. Heat the butter in a wide saute pan or a large frying pan.
6. When butter has melted, add all the ingredients in the measuring jug.
7. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so.
8. Add the chicken pieces (but not their accumulated juices).
9. Stir once and put the chicken pieces on a warm serving platter.
10. Extra sauce should be spooned over the top.

tomato puree, water, ginger, cream, garam masala, salt, sugar, green chili peppers, cayenne pepper, coriander fresh, lemon juice, cumin seeds, butter, chicken

Taken from recipeland.com/recipe/v/makkhani-murghi-chicken-butter--38329 (may not work)