•1 green chili, chopped (I added dried Asian chili whole, so can be removed)
•3 t garam masala
•½ c tomato paste
•2 cm piece ginger, peeled and grated
•1 c cream
•2 t sugar
•¼ t chili powder
•1 T lemon juice
•1 t cumin
•100g butter
Instructions
Cut chicken into 2 cm thick strips. Sprinkle with 1 t salt and lemon juice. Combine yogurt through chili, and 2 t of the garam masala, in a food processor. Place chicken in non-metallic dish and toss with yogurt mixture. Cover and refrigerate for 4 hours. Remove chicken from marinade and drain for 5 minutes. Place chicken in a shallow baking dish and bake at 425° for about 15 minutes. Drain excess juice, cover loosely and keep warm. Mix tomato paste and ½ c water in a bowl. Add the ginger through cumin, and the remaining teaspoon of garam masala. Combine thoroughly. Melt the butter in a pot over medium heat. Stir in tomato mixture and bring to a boil. (Add kaffir lime leaf, if using.) Cook for two minutes, then reduce heat and add chicken pieces. Stir to coat chicken with the sauce and simmer for about 2 minutes, or till completely heated through. Serve with rice or naan. Garnish with lime leaves if not in the sauce. (Do not let the chicken sit in the sauce too long - the separate flavors will combine and be lost.)