Indian Butter Chicken

oil
1 1/2 lb chicken cut into pieces about an inch big (I did 8 chicken thighs not cut up)
1 medium yellow onion, diced
1 jalapeno, seeded and diced
1 Tbsp fresh ginger, minced
2-4 cloves of garlic, minced
2 tsp garam masala
1 tsp chili powder
1 tsp cardamom
1/2 tsp coriander
1 can (6oz) tomato paste
2 c. chicken broth
1/2 c. cream
1/2 tsp black pepper
1 tsp salt
3 tsp butter
cilantro for garnish

In a walled pan or low pot, brown chicken in oil and set aside to drain. (I marinated the chicken first in similar spices but this isn't necessary).

In the same pan, sauté onion and jalapeno until soft, then add the ginger and garlic for another 5 minutes making sure it doesn't burn. Then add ingredients through coriander and sauté a minute to bring out flavors. Then add tomato paste, chicken broth, cream, salt and pepper and mix to incorporate and heat through. Return chicken to the pan. Let simmer all together for half hour or more. Melt in the butter at the end before serving and check flavors. This just gets better as leftovers! Serve over Jasmine rice.