| Ingredients: |
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| | Tandoori Chicken | : | 1 (cut into 8 portions) | | | Onion | : | 1 (grated) | | | Ginger Garlic Paste | : | 2 tsp | | | Tomato Puree | : | ¾ cup | | | Chilli Powder | : | ½ tsp | | | Green Chillies | : | 2-3 (finely chopped) | | | Butter | : | 100 gms | | | Salt | : | to taste | | | Cream | : | 200 gms | | | Coriander Leaves | : | 1 bunch (finely chopped) | | |
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| Preparation: |
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| Heat a frying pan and melt butter in it. Add the grated onions and sauté until onions turns golden brown. |
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| Add ginger - garlic paste. Fry for a minute. Add tomato puree. |
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| Add chopped green chillies, coriander leaves, salt and chilli powder. Fry for 2-3 minutes. |
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| Add cream stir fry on medium flame for few minutes. Do not let it boil. Cook for a minute and remove from fire. |
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| Arrange tandoori chicken pieces in an ovenproof dish. Pour the prepared sauce on it. |
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| Cook in a preheated oven at 180C/350F for 20 minutes. |
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| Garnish with grated cheese and chopped coriander. Serve hot. |
