1 lb tandoori chicken – cut in pieces

½ cup mixture of oil & clarified butter

½ litre (container) whipping cream

1 tbsp ground/finely chopped ginger

1 medium onion – diced

1 tsp hot red pepper

½ tsp turmeric

2 tbsp tomato paste

1tsp salt or to taste

1tsp garam masala



Prepare tandoori chicken – marinate chicken in tandoori masala for at least 3 hours & grill about 20 minutes in oven or on BBQ until done.

In heavy bottomed pan heat oil/ghee mixture. When a drop of water sputters as dropped, add onion & ginger. Stir until onion is translucent & light brown. Add hot pepper, turmeric, salt & garam masala. Cook stirring for about a minute & add the green chilies & tomato paste with a little water to prevent sticking to the bottom. Add cream, turn down the heat & cook until oil separates. Add chicken & cook for about 10 minutes on low heat until flavour seeps. Serve hot garnished with coriander.

Fresh coriander & green chilies to garnish