* 1 cm (1/2 ") peeled root ginger, grated
* 2 cloves Garlic, peeled and crushed
* 50 g (2 oz) butter
* 1 onion, finely chopped
* ½ teaspoon turmeric powder
* ½ teaspoon ground white cumin
* ½ teaspoon ground black cumin (optional)
* ½ teaspoon ground coriander
* ½ teaspoon garam masala
* ½ teaspoon chili powder
* ½ teaspoon tandoori colouring (very optional)
* 4 tablespoons coconut milk or a 2 cm (1") block of creamed coconut block
* 112 ml (4 fl oz) liquid from pre cooked chicken tikka masala (or chicken stock)
* 150 ml double cream
* 2 heaped teaspoons of ground almonds
* 1 tablespoon ghee or vegetable oil for frying
* Pinch of salt

===Method===
* Mix the Garlic and ginger together with the salt
* Gently fry the onions in the ghee or vegetable oil for 4 minutes
* Add the ginger and Garlic an cook for a further 2 minutes
* Add the powdered spices and cook for anther 2 minutes
* Pour in the stock, coconut block and the cream and heat gently, stirring until the coconut block has melted. Don't boil.
* Add the cooked tandoori chicken pieces and simmer gently for 5 minutes so the sauce permiates the meat.

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