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Kirian Indian Restaurant Chicken Tikka Masala
- 8 tablespoons (1 stick) butter, divided
- 3 tablespoons garlic paste*
- 3 tablespoons ginger paste*
- 2 pounds fresh tomatoes, chopped
- Salt, to taste
- 2 tablespoons shredded ginger
- 3 to 4 serrano chiles, or to taste, finely chopped
- 1/2 teaspoon paprika
- 8 cooked tandoori chicken breasts, shredded into bite-size pieces
- 2/3 cup heavy cream
- 1 tablespoon cilantro leaves, or to taste.
* To prepare the pastes, peel, chop coarsely and crush in a mortar to a fine
- Melt 4 tablespoons of the butter in a pot.
- Stir in the garlic and ginger pastes and cook, stirring, until the moisture has evaporated.
- Add the tomatoes and salt and cook until the tomatoes have dissolved.
- Add approximately 2 cups water and simmer for 15 minutes.
- Strain through a strainer.
- Melt the remaining butter in a thick bottom pan.
- Add the shredded ginger and chiles and sauté for 1 minute.
- Add paprika and stir until the mixture turns bright red.
- Add the strained liquid or "gravy." Bring to a boil.
- Add the chicken and stir in the cream.
- Simmer for at least 10 minutes.
- Serve garnished with chopped cilantro.
Yield: 4 servings
Source: Kiran Indian Restaurant - San Antonio, Texas