Butter Chicken

Butter Chicken 1/2 onion, chopped 1 Tbsp minced ginger 2 cloves garlic, minced 1 jalapeno pepper, seeded and chopped 1 Tbsp olive oil 2 tsp garam masala 1 tsp chili powder (if extra heat is desired) 1 6 oz. can tomato paste 2 C chicken broth 1/2 C half and half 2-3 boneless, skinless chicken breasts, cut into pieces 1/2 tsp pepper 1 tsp salt 1/4 C butter lime wedges cilantro, chopped In a large pan saute onion, ginger and jalapeno pepper in oil. Stir until onion is lightly browned about 5 minutes. Add in garlic, garam masala and chili powder (if desired). Saute for 2-3 minutes. Put mixture into blender. Add in tomato paste and chicken broth and pulse until smooth. Put mixture back in pan and add in half and half. Bring to a boil and simmer for 5-10 minutes. In another pan heat 1 Tbsp butter over high heat and add in chicken that has been salted and peppered. Cook until chicken is no longer pink. Add in sauce and stir. Cook for 3-4 more minutes. Add in 3 Tbsp butter and stir until melted. Serve over rice. Squeeze lime juice over mixture and garnish with chopped cilantro. NOTE: garam masala,Target carries it, so I bet walmart does to