Put the tomato paste in a measuring cup and slowly add water to make one cup of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chilli, cayenne, green coriander, lemon juice and cumin. mix well.
Heat the butter in a large frying pan. When the butter has melted, add the ingredients from the measuring cup. Bring to a simmer and cook on med heat for a minute, stirring to mix in the butter to the sauce. Add the chicken and stir once. Serve.

6

15

you can subsititue tofu for the chicken to have a vegetarian entree. Cube the tofu and add it to the sauce and leave to marinate in fridge for 30 minutes, then take it out and add the sauce when it is room temp to the melted butter. Cook until done.

4 tbl tomato paste

water to mix

1 inch cube of fresh ginger grated to a fine pulp (or 1 tsp ginger powder)

1 1/4 cup heavy cream

1 tsp garam masala

3/4 tsp salt

1/4 tsp sugar

1 fresh hot green chilli, finely chopped

1/4 tsp cayenne pepper (or for hotter 1 tsp hot red chilli powder)

1 tbl very finely chopped fresh green coriander

4 tsp lemon juice

1 tsp cumin

1/2 cup of butter (one stick)

tandoori-style chicken (see other recipe)