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.

Recipe uploaded with Shop'NCook for iPhone.

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