Kirian Indian Restaurant Chicken Tikka Masala


  • 8 Tbsp (1 stick) butter, divided
  • 3 Tbsp garlic paste *
  • 3 Tbsp ginger paste *
  • 2 lbs fresh tomatoes, chopped
  • Salt, to taste
  • 2 Tbsp shredded ginger
  • 3 to 4 serrano chiles, or to taste, finely chopped
  • 1/2 tsp 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.

One tablespoon cilantro leaves, or to taste. Melt four 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.

Makes 4

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