Cook the chicken breasts marinated in tandoori paste on a barbecue or in the oven until fully cooked through.

Cut the cooked chicken into bite-sized pieces and set aside.

Melt the butter in a large pan over medium heat.

Add the tomato sauce, salt, sugar, white pepper, dried parsley, and whipping cream to the pan and stir well.

Bring the sauce to a gentle boil while stirring frequently.

Add water gradually until the sauce reaches a thick but pourable consistency.

Stir in the garlic powder, ginger powder, and minced chili peppers to taste.

Add the chicken pieces to the sauce and mix until evenly coated.

Fold in the sautéed minced ginger and fresh cilantro, if using.

Remove from heat and serve hot with rice or naan.