Ingredients
- 1 1/4 kg Tandoori chicken
- 4 tb Tomato puree Water mixed with to make 225 ml tomato sauce
- 1 In cube ginger peeled
- 275 ml Single cream
- 1 ts Garam masala
- 3/4 ts Salt
- 1/4 ts Sugar
- 1 Fresh chili finely chopped
- 1/4 ts Cayenne pepper
- 1 tb Green Coriander chopped
- 4 ts Lemon juice
- 1 ts Cumin seed; roasted & ground
- 4 oz Unsalted butter
Method
Cut the hard boiled eggs into half (from top to bottom) Carefully deep fry eggs until light golden brown. Drain the excess oil.In a separate saucepan, sauté onion with all the spices for few minutes on medium heat. Add tomatoes with some water. Cook everything in low-medium heat for 20 or more minutes until you get chunky stew (similar to salsa or chunky pasta sauce). Add the deep fried eggs and simmer for few minutes longer.Serve hot with rice or roti.