*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 Source: