Shortcut Butter Chicken

With Brown Rice
3 chicken breasts
1/2 chopped onion
1/4 cup butter
1 T. ground cumin
2 jalapeño pepper
1 T. grated fresh ginger
3/4 cup chopped coriander
1/2 cup heavy cream
1/2 cup of plain yogurt
1 can of tomato paste
Juice of 1 lime
1/2 t. salt
1 T. Garam masala
1/2 t. chili powder

Slice each chicken breast into 3 or 4 large pieces. Melt 2 tbsp butter in pan. Cook chicken with cumin. Add rest of butter and onions.
While chicken is cooking, finely chop peppers, including seeds. They should measure about 3 tbsp. Grate ginger and chop coriander.
Pour cream into pan. Scrape up and stir any bits from pan bottom into cream to add flavour. Then stir in butter, tomato paste, hot peppers, ginger, salt and spices. Bring to a boil. Then cover and simmer, stirring occasionally.
Pour over rice, serve with bread.