Tandoori chicken pieces cooked through and coated with butter, black cumin and tomato puree, finished off with generous helping of cream.
1 tandoori chicken - deboned and cut into small pieces
2 Tbsp butter
1 tsp oil
1 tsp kala jeera
1 cup tomato puree
2 tsp salt
3/4 cup (180 gm) cream
A few strips of green chillies - cut lengthwise, for garnish
Heat the butter and oil, and when the butter melts, add the kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.
Add the salt and the chicken pieces and turn around a few times till the chicken pieces are coated with the puree and heated through.
Add the cream and turn around a few times till well blended and hot.
Serve immediately, garnished with the green chillies.
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