Adjust consistency with water to suit your requirement and give it a boil.
Add cream, garam masala, sugar or honey and cook for a minute.
Finally add crushed fenugreek leaves and mix it. This step is optional.
Turn off the heat and transfer to serving bowl.
Garnish with finely chopped coriander and serve with butter naan, roti, paratha or any Indian breads.
1. Adjust spice levels to suit your taste buds. 2. Keep in mind that the Tandoori chicken also has spices and salt, so add your spices and salt accordingly. 3. If you really want to get that restaurant red colour, go ahead and add some food colour but I don’t prefer adding it. 4. Addition of sugar or honey balances salty, sour and acidic flavours. 5. Quantities of butter and cream are purely optional. You can even skip them and it still taste’s great, trust me!! 6. The prep time does not include preparing tandoori chicken.