Tandoori Chicken 	2 nos.
	Tomatoes 		4 kgs.
	Kasoori Methi 		a pinch
	Ginger/Garlic paste 	10 gms
	Green chillies 		5 nos.
	Red Chilli Powder 	5 gms.
	Butter 			500 gms
	Cream 			750 ml
	Honey 			as per taste
	Garam Masala		5 gms
	Salt  			as required

• Cut tomatoes and boil with very little water.
• Strain or pass through a blender. Cook on slow fire till reduced to thick puree.
• Add Ginger/garlic paste, red chilli powder to the tomato puree.
• When reduced to required consistency add butter, kasoori methi and ginger.
• Cut tandoori chicken into 8 pieces and add to the gravy.
• Add cream and cook for sometime.
• Add salt and honey if required.Garam Masala in the end.
• Garnish with chopped coriander leaves and ginger juliennes.
  
• Boneless chicken tikka can be used instead of Tandoori Chicken
• Should be pinkish red in color with a prominent butter flavor.

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