For the sauce:—Heat the butter. Remove from the fire, add 1 teaspoonful red pepper, 1 lb (455 g) roughly-cut tomatoes, salt and the sugar. Cook uncovered for about 15 minutes on quick fire. Add quarters of 4 ozs (115 g) tomatoes and cook for another 5 minutes or till the puree thickens. Beat the cream and mix it with the tomato puree. Add lemon juice, ginger and chillies, and cook for another 2 to 3 minutes. Remove from the fire and leave it covered till needed.
For the murgh:—Prepare a tandoori chicken and carve it into neat pieces. Heat 3 ozs. butter and fry lightly a few pieces of the chicken at a time. When the whole of the chicken is done, remove the butter from the fire, and add to it ½ teaspoonful red pepper. Stir, mix the tomato sauce as prepared above and cook for about 5 minutes. Add the fried chicken pieces and simmer for 10 minutes or till the flavour of the sauce penetrates them. Remove from the heat and pour on 1 oz of melted butter. Sprinkle roasted ground black cumin seeds, garam masala and finely-chopped fresh coriander leaves or parsley. Serve immediately.