This dish dates back to the 1950s, when leftover tandoori chicken was given a new life with the addition of butter, cream and tomatoes. Its popularity has grown tremendously over the years, and it’s ready to make its debut in your kitchen—whether you’re cooking for family or friends, this soft, creamy dish is pure bliss on a plate.
|1||teaspoon||fresh ginger, finely grated*|
|3||whole||green cardamom pods|
|1/2||teaspoon||black pepper, freshly ground|
|1||cup||heavy cream, at room temperature|
|~||optional||orange food coloring|
|~||optional||sprigs cilantro for decorating|
|~||1–2||green chilies, halved and seeded for decoration|
*Prepared garlic and ginger will do, but fresh is the best tasting.
**Mace arils are the fragrant outer covering of the nutmeg fruit harvested from the Myristica fragrans tree. Look for them in Indian groceries or online.
***¼ teaspoon will do for a lower spice tolerance, or this ingredient can simply be left out if preferred.