Chicken Tikka Masala:

Chicken:
Thaw and cut in pieces.
Cook with a knob of butter, a splash of olive oil; then, while cooking, season with ground ginger, garlic powder, lemon, and black pepper (all to taste).
Set aside.

The Sauce:

1 T butter
1 clove garlic (minced)
1 jalapeño (minced)
2 t cumin
2 t paprika
1 t salt
1 can (8oz) tomato sauce
1 C heavy cream
1/4 C chopped cilantro

Sautee garlic & jalapeño in butter
Season with all spices and let cook for 2 min, stirring frequently.
**IMPORTANT: add just a little bit of the tomato sauce when adding the spices as it will burn easily otherwise. Also, the longer it cooks with just the spices, the more powerful the flavor (up to a maximum of 5 min).
Add rest of tomato sauce and cream (sauce first so cream won't scald).
Simmer on low for 20 min
Add chicken and simmer another 10 min
Check and salt to taste.
Garnish with fresh cilantro.
Serve over rice.