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- 2 fully cooked Tandoori chickens
- 4 1/2 cups tomatoes
- 2 tablespoons butter divided
- 3 tablespoons ginger paste
- 1 teaspoon garlic paste
- 8 jalapeo chilies washed, deseeded, and chopped
- 1/2 teaspoon paprika or more for taste and color
- 1 tablespoon finely-chopped fresh ginger
- 1/2 teaspoon garlic
- 5 teaspoons cashew nut paste
- 2/3 cup heavy cream
- 2 tablespoons grated jaggery (palm sugar)
- Slivered almonds for garnish
Directions:View on PBS Food
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