This is a wonderfully simple, but rich butter sauce sauce, that transforms Tandoori Chicken or Tandoori Prawns into a spectacular dishes.
Serves 4 – 6
Ingredients
4 tablespoons tomato puree
Water to mix
2.5cm cube of ginger peeled and grated to a fine pulp
300ml single cream
1 teaspoon of garam masala
3/4 teaspoon of salt
1/4 teaspoon sugar
1 fresh green chilli finely chopped
1/4 teaspoon cayenne pepper
1 tablespoon. Coriander finely chopped
4 teaspoon lemon juice
1 teaspoon ground roasted cumin seeds
100 gr unsalted butter
Method
Put the tomato puree into a clear measuring jug. Add water slowly, using as you go make up to 250ml. Add the ginger, cream, garam masala, salt, sugar, green chilli, cayenne, fresh coriander, lemon juice, and the roasted ground cumin. Mix well
Heat the butter in a large frying pan. When the butter has melted, add the tomato sauce in the jug. Bring to a simmer, and cook on a medium heat for a minute. Keep stirring.
Serve with the Tandoori Chicken or Prawns
Original recipe Madhur Jaffrey Indain Cookery BBC
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