4 tb Tomato Puree
Water to mix
1    Inch cube of fresh Ginger,
-peeled & grated finely
1/2 pt Single Cream, (10 fl ozs)
1 ts Garam Masala
3/4 ts Salt
1/4 ts Sugar
1    Fresh Hot Green Chili,
-finely chopped
1/4 ts Cayenne Pepper
1 tb Fresh Coriander,
-finely chopped
4 ts Lemon Juice
1 ts Cumin Seeds,
-roasted and ground
4 oz Unsalted Butter
Tandoori-style chicken,
-freshly cooked

Put the tomato paste in a clear measuring jug. Add water slowly, mixing as
you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam
masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and
ground roasted cumin seeds. Mix Well. Heat the butter in a wide saute pan
or a large frying pan. When butter has melted, add all the ingredients in
the measuring jug. Bring to a simmer and cook on medium heat for a minute,
mixing in the butter as you do so. Add the chicken pieces (but not their
accumulated juices). Stir once and put the chicken pieces on a warm serving
Platter. Extra sauce should be spooned over the top.