|
Ingredients
|
Quantity
|
|
Chicken – skinned , boned and cut into 8
pieces
|
1
|
|
Garlic cloves – mashed
|
3
|
|
Fresh ginger – size of a walnut – peeled and
finely minced
|
1 piece
|
|
Lemon – juice only
|
1
|
|
Sauce:
|
|
|
Tomatoes – seeded and pureed
|
900gms
|
|
Butter
|
1 stick (110g)
|
|
Lemon juice
|
3 tsp or to taste
|
|
Ground roast cumin seeds
|
1 tsp
|
|
Salt
|
½ tsp
|
|
Generous grinding of pepper
|
|
|
Heavy cream
|
200 ml
|
|
Green chillies (Serrano or jalapeno) – julienne
|
2
|
|
Chopped cilantro leaves - for garnish
|
2 tbsp
|
If you have leftover tandoori chicken, bone and cut into small
chunks, and set aside until sauce is prepared. Otherwise, begin from scratch
and rub chicken pieces with garlic, ginger and lemon juice. Cover and
refrigerate; marinate at least 10 hours or overnight.
To roast: Preheat oven to 500 degrees at
least 1/2 hour before using. Set the chicken pieces in
a shallow pan and roast 15 minutes on the first side, about 10
minutes on the second.
To grill: Brush grill with a bit of oil to
prevent sticking. Place chicken pieces over extremely hot bed of coals and
grill for 15 minutes on one side, and another 10 minutes on the other. Baste
once on each side.
To make
sauce: In a wok or
heavy skillet, simmer the tomatoes gently until their liquid evaporates,
leaving a thick paste. This will take about 10 minutes. (The tomatoes can be cooked
earlier in the day and refrigerated.) Add the butter, lemon juice, cumin, salt
and pepper. Stir in the cream and the chilli, then add the chicken pieces.
Simmer gently 5 minutes.
Transfer the chicken to a heated serving dish, and garnish with
the chopped cilantro. Serve
with rice or any Indian bread.
Makes about 4 to 5 servings.
