Heat oil in medium saucepan or saute pan.
Saute ginger, onion, and Masala until onions soften, about 5 minutes.
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Add tomato sauce and chicken broth to a blender.
Add the onions to the blender and puree until smooth.
Return the sauce to the pan and add the cream.
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Boil until reduced to about one and a half cups. If you use tomato paste this will take 3-5 minutes. It will take longer if you use tomato sauce.
If you are using frozen chicken, place it in the microwave now and cook for about 1/2 to 3/4 the recommended cooking time. This will save time in the next
step.
Pour thickened sauce into a metal bowl and set aside.
Clean the pan and reheat.
Slice the chicken into chunks and season with pepper.
Saute the chicken in 1 1/2Tbsp. of butter until no longer pink.
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Add the sauce and simmer for 3-5 minutes longer until chicken is fully cooked.
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Cut remaing butter into cubes and stir into the sauce.
Serve over rice. Garnish with Cilantro if you like.
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