This post may contain affiliate links. Please see our disclosure policy.

Kirian Indian Restaurant Chicken Tikka Masala

No Photo


  • 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 paste.


  1. Melt 4 tablespoons of the butter in a pot.
  2. Stir in the garlic and ginger pastes and cook, stirring, until the moisture has evaporated.
  3. Add the tomatoes and salt and cook until the tomatoes have dissolved.
  4. Add approximately 2 cups water and simmer for 15 minutes.
  5. Strain through a strainer.
  6. Melt the remaining butter in a thick bottom pan.
  7. Add the shredded ginger and chiles and sauté for 1 minute.
  8. Add paprika and stir until the mixture turns bright red.
  9. Add the strained liquid or "gravy." Bring to a boil.
  10. Add the chicken and stir in the cream.
  11. Simmer for at least 10 minutes.
  12. Serve garnished with chopped cilantro.

Yield: 4 servings

Source: Kiran Indian Restaurant - San Antonio, Texas