Ø 2 whole cooked tandoori chickens.
Ø 2 pieces cinnamon each 4 cm
Ø 3 black cardamom pods, bruised
Ø 3 green cardamom pods, bruised
Ø 3 cloves
Ø 2 bay leaves
Ø 1 kg tomatoes, chopped
Ø 2 medium- sized onion, chopped
Ø 2 cm ginger, chopped
Ø 8-10 cloves garlic, chopped
Ø 8 green chillies, chopped
Ø 400 gm butter
Ø 1 teaspoon chilli pwd
Ø 1 tblsp sugar
Ø ½ tsp salt
Ø ½ cup cream
Ø 1 small green capsicum, very finely chopped
Ø ½ tsp grama masala
Cut the chicken into pieces, leaving the bones in. Set aside. Put the whole spices, tomatoes, onion, ginger, garlic and chillies in a pan and simmer, stirring from time to time, until the tomatoes are soft and pulpy. Remove the whole spices, then blend to make a puree. Push through a sieve and return the sauce to the pan, add butter, chilli powder, sugar and salt. Simmer until thickened.
Add half the cream and chicken pieces and simmer for 5 minutes. Add all but 1 tablespoon of the remaining cream and half the garam masala. Stir well and the capsicum. Serve sprinkled with the remaining cream and garam masala.
