1.1/2 Tandoori Chicken
2.3 tbsp Oil
3.200 gms Tomato Puree
4.2 tbsp Ginger Garlic Paste
5.1/2 cup Cream
6.1 cup milk
7.1 tbsp Sugar
8.1/2 tsp Jeera Powder
9.1/2 tsp Dhaniya Powder
10.1/2 Kasuri Methi Powder
11.1 tbsp Kashmiri Lal Mirch
12.1/2 tsp Garam Masala and salt to taste

1 1/2 Tandoori Chicken 2 3 tbsp Oil 3 200 gms Tomato Puree 4 2 tbsp Ginger Garlic Paste 5 1/2 cup Cream 6 1 cup milk 7 1 tbsp Sugar 8 1/2 tsp Jeera Powder 9 1/2 tsp Dhaniya Powder 10 1/2 Kasuri Methi Powder 11 1 tbsp Kashmiri Lal Mirch 12 1/2 tsp Garam Masala and salt to taste

1.De-bone the tandoori chicken and shred in small pieces.

2.In a kadhai, heat oil, add ginger garlic paste and sauté for a minute.

3.Now add tomato puree and cook for 7-8 minutes on medium flame.

4.Once the gravy starts thickening, add all dry Masalas and little salt (as tandoori chicken is served with salt), milk, sugar, ˝ cup water and cook again for few minutes.

5.Now add shredded chicken to this gravy and cook for few minutes.

6.add cream (leaving one small spoon for garnishing) and mix gently. Reduce the flame before you add the cream.

7.Turn off the flame once ready, garnish with a dash of cream and serve hot with tandoori roti or naan.