Butter Chicken IV Recipe Recipe

1 Tandoori Chicken, marinated, cooked and jointed

1 medium onion, grated

1 teaspoon ginger paste

1 teaspoon garlic paste

10 tablespoons tomato puree

1/2 teaspoon chilli powder

3 green chillies, finely chopped

100 grams unsalted butter

Salt to taste

200 grams cream

2 tablespoons finely chopped fresh coriander leaves

DIRECTIONS:

2-3 minutes. Reduce heat to low and add the cream, slowly, stirring constantly. Do not let it boil. Cook for one minute and remove from the heat. Arrange Tandoori chicken pieces in an ovenproof dish in one layer. Cover with the sauce and place in an oven, preheated to

350F, for 20 minutes or until the chicken is heated through. Serve hot.

This recipe for Butter Chicken IV serves/makes 4.