Makkhani Murghi (Chicken in Butter Sauce)

Directions

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 sauté 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.