Categories: Poultry, Dairy, Main dish, Sauces 
      Yield: 46 servings 
  
      4 tb Tomato Puree 
           Water to mix 
      1    Inch cube of fresh Ginger, 
           -peeled & grated finely 
    1/2 pt Single Cream, (10 fl ozs) 
      1 ts Garam Masala 
    3/4 ts Salt 
    1/4 ts Sugar 
      1    Fresh Hot Green Chili, 
           -finely chopped 
    1/4 ts Cayenne Pepper 
      1 tb Fresh Coriander, 
           -finely chopped 
      4 ts Lemon Juice 
      1 ts Cumin Seeds, 
           -roasted and ground 
      4 oz Unsalted Butter 
           Tandoori-style chicken, 
           -freshly cooked 
  
  Put the tomato paste in a clear measuring jug.  Add water slowly, mixing as 
  you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam 
  masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and 
  ground roasted cumin seeds. Mix Well. 
  Heat the butter in a wide saute pan or a large frying pan. When butter has 
  melted, add all the ingredients in the measuring jug. Bring to a simmer and 
  cook on medium heat for a minute, mixing in the butter as you do so. Add 
  the chicken pieces (but not their accumulated juices). Stir once and put 
  the chicken pieces on a warm serving Platter. Extra sauce should be spooned 
  over the top.