Tandoori chicken – 1 (cut into medium sized pieces)
Tomatoes – ½ kg
Butter – 100 gms
Tomato sauce – 2 tbsp
Chili powder – 1 tsp
Cashew nuts (powdered) – 4 level tbsp
Sugar – 1 tsp
Water – ½ cup
Bay leaf – 1
Thick cream – ½ cup
Chop the tomatoes.
Now add water and bay leaf and boil for 15 minutes.
Make puree by sieving the mixture. This should be about 2 cups.
In a pan, heat butter and fry the powdered cashew nuts to a golden color.
Reduce heat and add the tomato puree, tomato sauce, chili powder and sugar and while stirring, bring it to a boil.