-
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.
-
Cook for 5 minutes and add the chicken pieces.
-
Cook further for 5 – 7 minutes.
-
Before serving add thick cream.
-
Garnish with chopped coriander leaves.
-
Tips & Variation
-
You may use boneless chicken for roasting, if
you so prefer.
-
You can use ready tandoori chicken and use the
same gravy mix if in a hurry.
