• 4 tablespoons tomato purée
• Water to mix
• 2.5 cm (1 inch) cube fresh ginger, peeled and grated very finely to a pulp
• 300 ml (10 fl oz) single cream
• 1-teaspoon garam masala
• ¾ teaspoon salt
• ¼ teaspoon sugar
• 1 fresh, hot green chilli, finely chopped
• ¼ teaspoon cayenne pepper
• 1 tablespoon very finely chopped, fresh green coriander
• 4 teaspoons lemon juice
• 1-teaspoon ground, roasted cumin seeds
• 100 g (4 oz) unsalted butter
• Tandoori-style chicken, freshly cooked according to the preceding recipe

Put the tomato purée in a clear measuring jug.

Add water slowly, mixing as you go, to make up 250 ml (8 fl oz) of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chilli, cayenne, fresh coriander, lemon juice and ground roasted cumin seeds. Mix well.

Heat the butter in a wide sauté pan or a large frying–pan. When the 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 chicken pieces on a warm serving platter. Extra sauce should be spooned over the top.