INGREDIENTS:
1 chicken
tandoori spice
100 g butter
1 medium onion, finely chopped
2 tsp garlic and ginger paste
¾ cup tomato puree
1 tsp chillie powder
Salt to taste
Fresh green dhania chopped
2- 3 green chillies
250 ml fresh cream
METHOD:
Marinate chicken in tandoori spice and a little garlic, and then cook on stove on low until almost done.
Set aside...
Melt butter and sauté onion till brown. Add chillies and ginger garlic paste and braise for a minute. Add tomato puree, salt, chopped dhania and chillie powder.
Add cream last, but do not boil. Arrange chicken in baking dish then pour sauce over and bake for 20 minutes at 180c till done.
