Indian chicken cooked in a butter cream sauce
4 pc (1 whole fryer), Tandoori Chicken (already cooked)
200 ml Tomato Puree
50 ml Yogurt
7 g EIC Garam Masala
To taste Salt
15 g Paprika
50 ml Cream (35%) (10%) cream can be substituted)
15 g Butter
Crushed red chilies, optional
(Leftover Tandoori chicken can be used)
-In a pan, heat the tomato puree and add the salt and paprika.
-Once the puree starts to bubble, add the yogurt and chicken pieces
-All to simmer till the sauce starts to thicken
-Add the cream and the butter and allow to cook for another two to three minutes
-Serve hot on a bed of rice or with fresh nan bread.