Murgh Makhani (Butter Chicken)

Ingredients

• Tandoori' chicken   1
• Butter 2 Tbsp(30 g)
• Oil 1 Tbsp
• Kala Jeera 1 tsp
• Tomato puree 1 cup
• Salt 2 tsp
• Cream 3/4 cup (180 g)
• Few strips of  green chillies, cut lengthwise, for garnish

Preparation

• Cut the chicken into 6 pieces.

• Heat the butter and oil, and when the butter melts, add the `kala jeera' and then the tomato puree and cookover high heat, stirring a few times, till the mixturecomes to a boil, and then simmer till the puree

• times till it splutters.

• Add the salt and the chicken pieces and turn around a few times till the chicken pieces are coated with the puree and heated through.

• Add the cream and turn around a few times till well blended and hot.

• Serve immediately, garnished with the green chillies.