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1
Carefully debone cooked chicken, taking care not to shred it.
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2
In a food processor, process chiles and ginger.
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3
Add tomatoes with juice and puree until smooth.
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4
In a large saucepan, melt 1/4 cup (50 mL) of the butter over medium heat.
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5
Add one-third of the chicken and saute until edges begin to brown, 3 to 4 minutes.
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6
Transfer with a slotted spoon to a bowl.
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7
Brown remaining 2 batches of chicken in the same manner, adding 2 tbsp (25 mL) of the remaining butter as needed to prevent sticking.
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8
Turn off heat and scrape up all the browned bits.
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9
Return to medium-low heat.
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10
Melt remaining 2 tbsp (25 mL) of butter.
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11
Stir in 4 tsp (20 mL) of the cumin and paprika.
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12
Cook, stirring rapidly, for 1 minute.
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13
Pour in tomato mixture and return to a gentle boil.
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14
Cook, stirring frequently to allow flavors to blend, about 10 minutes.
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15
Add cream, salt, chicken and accumulated juices.
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16
Simmer, stirring gently a few times and scraping bottom to prevent burning, until chicken is heated through, 10 to 12 minutes.
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17
Stir in garam masala and remaining cumin.
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18
Remove from heat and cover.
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19
Let stand for 10 minutes before serving.
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20
Garnish with cilantro and serve.
