8 – 10 pieces chicken in tandoori marinade3 cups canned tomatoes in tomato puree4 green chillies seeded and chopped fine2 tablespoon ginger peeled and chopped fine10 tablespoon butter4 tablespoon ground cumin1 teaspoon2 teaspoon fresh cream2 teaspoon garam masala¼ cup fresh dhania (coriander) chopped
8 tablespoon of butter in a large heavy fry pan on medium heat. Coat the pan with melted butter pot on medium heat, sear all the chicken pieces a few at a time until they are slightly browned. Set them aside in a bowl as you finish each batch until all are done.
Add the cumin and paprika to the buttery pan along with any chicken juices that have accumulated and cook while stirring constantly for 5 – 15 seconds. Add the fresh cream and salt and combine, add chicken pieces with juices accumulated in bowl, combine and reduce on low heat and simmer uncovered until a sheen develops on top of the sauce, check and stir the sauce often to prevent any burning or scalding
When done stir in the last 2 tablespoon of butter remove from heat and let this dish stand for 10 – 20 minutes, then fold in the leaves and serve with rice