Source: Kiran Indian Restaurant - San Antonio, Texas

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

* To prepare the pastes, peel, chop coarsely and crush in a mortar to a fine paste.

1 tablespoon cilantro leaves, or to taste. 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 saut?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.

Makes 4 servings.