Butter Chicken IV Recipe

Melt the butter in a frying pan, once the froth subsides add the grated onion and fry until golden brown Add the ginger and garlic pastes to the onion, fry for one minute and add the tomato puree. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for an additional 2-3 minutes. Reduce heat to low and add the cream, slowly, stirring constantly. Do not let it boil. Cook for one minute and remove from the heat. Arrange Tandoori chicken pieces in an ovenproof dish in one layer. Cover with the sauce and place in an oven, preheated to 180C/350F, for 20 minutes or until the chicken is heated through. Serve hot.