Chicken in a Butter Sauce from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
The sauce in this dish should be folded into butter at the very last minute, as it tends to separate otherwise. However, you can combine all the ingredients except the butter up to a day ahead of t...
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Ingredients
- ¾ teaspoon salt
- 1 teaspoon Garam masala
- 1 fresh, hot green chilli, finely chopped
- ¼ teaspoon sugar
- about 200 ml/7 fl oz water
- 4 tablespoons tomato purée
- 275 ml/9½ fl oz single cream
- 2 1/2 cm/1 inch cube of fresh ginger, peeled and very finely grated
- 1 teaspoon roasted cumin seeds, ground
- 1 quantity Tandoori-style chicken, freshly cooked
- 110 g/4 oz unsalted butter
- ¼ teaspoon cayenne pepper
- 4 teaspoons lemon juice
- 1 tablespoon very finely chopped fresh green coriander
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