Butter Chicken

4 Chicken breasts (skinless)
2 Tbsp curry powder
1 large onion, finely chopped
1 lrg can tomato sauce (or 2 cups)
4 - 6 Tbsp butter
1 tsp salt
4 tsp garlic, finely chopped
1 Cup whipping cream (or half & half)
3 tsp ginger, finely grated
1 Tbsp garahm masala
1 tsp jalapeno peppers, finely chopped
1 tsp paprika
Sticky rice
3 Tbsp fresh cilantro (optional)
Naan or other bread (optional)

Cut chicken into bite size pieces. In large saucepan, fry onions in butter until golden brown. Add garlic, ginger, jalapeno peppers, paprika and curry powder. Fry for a few seconds, then add chicken, salt and tomato sauce. Slowly bring to boil. Reduce heat and simmer for 10-15 minutes. Stir occasionally. Add cream, stir and simmer for 5 minutes. Add garahm masala. Serve over sticky rice with naan bread on the side and fresh cilantro on top. Freezes well.