INGREDIENTS
2
tandoori chickens
1 medium
onion
6 medium
onions
250g (1/2 lb) cashew nuts
125
ml (4 fl oz or 1/2 cup) milk
250g (8
oz) butter
1
tablespoon grated fresh ginger
1
tablespoon crushed garlic
1/2 teaspoon nutmeg
1
tablespoon cumin powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon green cardamom powder
1 teaspoon turmeric
1
teaspoon red chilli powder
4
tablespoons fresh cream
Salt and
pepper
Few
drops of yellow food colouring
2 bunches coriander leaves, chopped
PREPARATION
Puree
onion in blender. Remove and puree tomatoes. Set both aside. Puree cashewnuts
with milk in blender. Heat butter in a large saucepan until foamy. Add onion
and cook until golden brown. Add pureed tomatoes, ginger and garlic and stir
until well cooked and oil rises. Mix other spices together and add to
onion-tomato mixture along with cashewnuts and milk mixture. Cook over low heat
until sauce thickens. Add food colouring and salt to taste. Cut tandoori
chicken into small pieces and add to sauce. Simmer until chicken is tender. Add
cream and chopped coriander leaves. Serve immediately with rice or nan
SERVES 4
