Marinate chicken breasts in tandoori paste for at least 30 minutes. Cook on barbecue grill or in oven until fully cooked. Let cool slightly and cut into bite-sized chunks.

In a large saucepan, melt butter over medium heat. Add tomato sauce, salt, sugar, white pepper, and dried parsley. Stir in whipping cream and bring to a gentle boil, stirring frequently. Adjust consistency with water if needed.

Stir in garlic powder, ginger powder, and minced chili peppers to taste. Add cooked chicken chunks and fold until coated. Optionally add sautéed minced ginger and fresh cilantro. Remove from heat and serve with basmati rice or naan bread.