Title: Chicken Makhani
Categories: Poultry, Indian, Sauces
Yield: 4 servings

1 t Cumin seeds
1 c Canned tomato sauce
1 1"-cube fresh ginger; peeled grated to a fine pulp
1 c Heavy cream
1 t Garam masala
1/4 t Salt
1 Fresh hot green chile sliced into very fine rounds
1/4 t Cayenne pepper
1 T Cilantro; minced
1 T Fresh lemon juice
1 Stick 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 servingpieces 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.

1. 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.
2. In a bowl, combine the tomato sauce, ginger, heavy cream, garam masala, salt, green chile, cayenne, cilantro, lemon juice and roasted cumin seeds.
3. 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.
4. Add the Grilled Tandoori-Style Chicken pieces, stirring once to coat and briefly rewarm them.
5. Transfer the coated chicken to a warm serving platter and spoon additional sauce evenly over the top. Garnish with cilantro sprigs and serve immediately.
Source: Madhur Jaffrey, The Best of Food & Wine Chicken Collection.

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