• 1 chicken, cooked as for “tandoori murgh”.

THE SAUCE:

• 500 grams tomatoes, chopped.

• 3 green cardamoms, pounded.

• 3 cloves.

• 1” piece ginger, chopped.

• 4 cloves garlic, chopped.

• A pinch turmeric powder.

• ½ tablespoon black pepper.

• 1 cup cream.

• 1 teaspoon sugar.

• Salt and green chillies to taste.

• 2 tablespoons oil.

• 2 onions, chopped.

• ½ tablespoon each garam masala and kasoori methi.

• ¼ cup cream.

METHOD:

Put the tomatoes with the next nine ingredients into a microwave – safe dish. Cook covered, at 100% power, for 10 minutes stirring  and mashing thrice. Cool and sieve.

In the same dish, heat the oil at 100% power for 2 minutes. Drop in the onions and cook at the same power., uncovered for 3 minutes, stirring once. Take the bowl out and stir in the sieved sauce, the chicken, garam masala and methi. Cook covered, for 5 minutes or till heated through. The fat will obviously begin to separate. Add the remaining cream, and heat 1 minute more.

Serves 4.