2-3 lbs leftover Tandoori Chicken

2 Tbsp Garam Masala

1 large onion, diced

2-3 Tbsp tomato paste

1.5 Tbsp grated ginger

1.5 Tbsp grated garlic

1 Tbsp Kashmiri chili powder (or 0.5 Tbsp cayenne powder + 0.5 Tbsp paprika)

1 28 oz. can crushed tomatoes

1 cup heavy cream

1-2 Tbsp sugar

Fragrant Rice, optional

Tear apart the tandoori chicken by hand into bite-size pieces.

Preheat a saucepan with oil on high heat until very hot. Add the onion and stir until it is starting to brown.

Reduce the heat to medium and add the ginger, garlic, masala, chili powder, and tomato paste. Fry for a few seconds then mix with the onions.

When the mixture is about to burn, add the crushed tomatoes and deglaze. Heavily reduce the sauce until the tomatoes are well caramelized, stirring occasionally.

Stir in the cream, then add enough water to get a creamy texture, about 2 cups. Add the sugar and add salt to taste.

Stir in the chicken pieces and allow them to warm up. Optionally, serve with rice.