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Butter chicken
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| 1 | onion |
| 2 tbsp | chopped ginger |
| 1 | jalapeño minced |
| 1 tbsp | oil |
| 2 tsp | garam masala |
| 1 can | tomato paste |
| 2 cups | chicken stock |
| 1/2 cup | whipping cream |
| 1 1/2 lbs | chicken cubed |
| 1/2 tsp | black pepper |
| Salt | |
| 1/4 cup | butter |
| Cooked rice | |
| Lime wedges |
Cilantro
1. In a frying pan combine ginger, onion, jalapeño and oil. Stir often over high until onion is slightly browned. 3-5 min. Stir in garam masala. Add tomato paste and chicken broth and whirl in blend til smooth.
2. Pour back into pan. Add cream and bring to a gentle boil. Reduce heat and simmer, stirring often until reduced. About 5 min. Pour sauce into a bowl. Rinse and dry pan.
3. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat add 1 tbsp butter and and the chicken. Cook over med to high heat. Add sauce and simmer over med-high heat, stirring often about 5 min. Add remaining butter and serve over rice with cilantro and lime wedges.
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