Mary's Chicken Tikka Masala

We have a tikka lover in our house, and this is the best yet. 1 lb. (0.4 kg) tandoori chicken 4 tablespoons butter 1 teaspoon finely minced ginger 2 teaspoons finely minced garlic 1/2 cup (120 ml ) canned tomato paste 2 tablespoons chili powder 1/2 teaspoon garam masala 2 tablespoons ketchup 1/2 teaspoon sugar salt to taste 1/2 cup (120 ml) water 4 tablespoons heavy whipping cream/yogurt 2 sprigs cilantrom leaves only, roughly chopped INSTRUCTIONS Cut the Tandoori Chicken (click for recipe) into bite-sized pieces. Set aside. Heat the butter in a pan over low heat. Add the ginger, garlic, and saute for about 1-2 minutes or until aromatic. Add the tomato paste and chili powder, stir to mix well, about 30 seconds. Add the Tandoori Chicken and Garam Masala into the pan, stir and let simmer for 10 minutes. Cover the pan with its lid. Add the ketchup, sugar, salt, water, and simmer for another 3 minutes. Turn off the heat and add the heavy whipping cream or yogurt, stir to combine well with all the ingredients in the pan. Transfer the Chicken Tikka Masala to a serving platter and garnish with the chopped cilantro leaves before serving.