1
In a large bowl, combine tandoori past, lemon juice (2Tbsp) and yogurt. Add chicken and stir well to coat. Cover and refrigerate for at least 1 hour or overnight. Preheat oven to 350F (180C)
2
Arrange chicken in a single layer in baking pan and pour in marinade. Bake for 20 - 25 minutes or until no longer pink in side.
3
Meanwhile, prepare the sauce: In a small bowl, combine tomato paste and water. Stir in ginger, green chili pepper, lemon juice (4Tbsp), cilantro, cumin, garam masala, salt, sugar, and chili powder.
4
In a large saucepan, melt butter over medium heat. Stir in sauce and bring to a simmer. Add cooked chicken and any juice from the baking pan; simmer for about 10 minutes to combine flavors. add cream and cook for 3 minutes to heat through (do not boil)
