BUTTER CHICKEN

1/2 cup (100 grams) butter
1 onion grated
1 teaspoon ginger paste
1 teaspoon garlic paste
3/4 cup tomato puree
2 to 3 green chillies finely chopped
A few green coriander (cilantro) leaves, finely chopped
1/2 teaspoon chilli powder
Salt to taste
1 cup (200 grams) cream
1 cooked Tandoori Chicken (recipe), cut into 8 pieces

Preheat oven to 180 degrees C (350 degrees F).

Melt butter in frying pan. Add the grated onions and fry until golden brown.

Add the ginger and garlic pastes. Fry for a minute.

Add the tomato puree, chopped green chillies, coriander leaves, chilli powder, and salt. Fry for 2-3 minutes.

Turn heat to low and add the cream stirring constantly. Do not let it boil. Cook for a minute and turn off the heat.

Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.

Heat in preheated oven for 20 minutes Serve hot.

Servings: 4
Adapted from unknown source