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Chicken Makhani

1 teaspoon cumin seeds
1 cup canned tomato sauce
1" cube fresh ginger, peeled and minced to a fine pulp
1 cup heavy cream
1 teaspoon garam masala
1/4 teaspoon salt
1 fresh hot green chile, sliced very fine
1/4 teaspoon cayenne pepper
1 tablespoon cilantro, minced
1 tablespoon fresh lemon juice
1/2 cup unsalted butter
grilled Tandoori-style chicken
Sprigs of Cilantro, for Garnish

In India, tandoori chicken is either served whole, to be torn up
and eaten with a tandoori bread called naan, or cut into serving
pieces and doused with a quickly made sauce containing butter,
tomatoes, cream, ginger and toasted cumin. This is what is known
as chicken makhani. The sauce for this can be made while the tandoori
chicken is grilling. In a small, ungreased skillet, dry-roast the
cumin seeds over medium heat, stirring until they turn a shade
darker. Use a mortar and pestle, or a spice mill, to grind the
seeds finely. In a bowl, combine the tomato sauce, ginger, heavy
cream, garam masala, salt, green chile, cayenne, cilantro, lemon
juice and roasted cumin seeds. In a large skillet, melt the butter.
Add the ingredients from the mixing bowl to the hot butter, bring
to a simmer and cook over medium heat for 1 minute. Add the Grilled
Tandoori-Style Chicken pieces, stirring once to coat and briefly
rewarm them. Transfer the coated chicken to a warm serving platter
and spoon additional sauce evenly over the top. Garnish with cilantro
sprigs and serve immediately.


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