Makhan Chicken

This is a fairly simple but quite spectacular dish in which tandoori chicken (page 27) is transformed by a delectable creamy sauce.
Serves four.
Preparation and cooking time: 30 minutes.
2 oz (50g) butter, preferably unsalted
½ pint (275ml or two cups) curry sauce (page 20)
2 tablespoon tomato puree
1 level teaspoon garam masala
½ teaspoon salt
½ ground cummin
1 green chilli finely chopped
1 tablespoon finely chopped green coriander
3 teaspoon lemon juice
½ pint single cream
4 portions freshly cooked chicken tikka
Melt the butter in a large frying pan with deep sides. Add the curry sauce, tomato puree, garam masala, salt, cummin, chilli, coriander, and lemon juice. Mix well.
Bring to a simmer and cook on medium heat for a minute or so, mixing in the butter as you do so.
Stir in the cream, cook for another minute, and add the chicken pieces.
Stir once and serve.