Indian Butter Chicken

1 onion peeled and chopped
2 T minced freshed ginger
1 jalapeno chopped
1 T olive oil
2 t garam masala
1 can 6 oz tomato paste
2 c chicken broth
1/2 c heavy cream
1 1/2 lb chicken breasts, cut into 3/4" chunks
1/2 black pepper
salt
1/4 c butter
6 cups cooked basmati rice
chopped fresh cilantro
lime wedges

In a large pan, combine onion, ginger, chili and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender. Add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan and add cream. Bring to a gentle boil over high heat. Lower heat and simmer, stirring often until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.

Set pan over high heat. Add 1 T butter and the chicken. Season with salt and pepper. Stir until the chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink the center, 3 to 4 minutes. Cut remaining 3 T butter into chunks and stir into sauce until melted.

Serve with rice. Sprinke with cilantro and serve with lime wedge.