4 tb Tomato Puree

           Water to mix
      1    Inch cube of fresh Ginger,

           -peeled & grated finely
    1/2 pt Single Cream, (10 fl ozs)

      1 ts Garam Masala

    3/4 ts Salt

    1/4 ts Sugar

      1    Fresh Hot Green Chili,

           -finely chopped
    1/4 ts Cayenne Pepper

      1 tb Fresh Coriander,

           -finely chopped
      4 ts Lemon Juice

      1 ts Cumin Seeds,

           -roasted and ground
      4 oz Unsalted Butter

           Tandoori-style chicken,
           -freshly cooked
  Put the tomato paste in a clear measuring jug.  Add water slowly, mixing as
  you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam
  masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and
  ground roasted cumin seeds. Mix Well.
  Heat the butter in a wide saute pan or a large frying pan. When butter has
  melted, add all the ingredients in the measuring jug. Bring to a simmer and
  cook on medium heat for a minute, mixing in the butter as you do so. Add
  the chicken pieces (but not their accumulated juices). Stir once and put
  the chicken pieces on a warm serving Platter. Extra sauce should be spooned
  over the top.