Butter Chicken Sauce

My friend, Lisa Price, the awesome cook came over and taught me how to make this and it is good - if you like indian food anyway.

Spice Blend:
3 tsp ground Ginger
1 tsp ground Cinnamon
1/4 tsp Cayenne
2 TBS Garam Masala seasoning or Curry Powder

Sauce:
3 TBS Butter
1 large Onion
1 tsp minced Garlic
1 TBS Tomato Paste
1 15 oz can of Tomato Sauce
1 14.5 oz can of diced Tomatoes in juice
1/2 cup full fat plain Yogurt
1/3 cup Cream
1/2 - 1 cup Chicken Broth or Stock
2 tsp lime juice
1 box frozen Peas (optional)
Salt to taste
Pepper to taste
Cilantro to garnish (optional)

Stir spice blend together and set aside.

Melt butter in a large skillet over medium heat.  Add onion and cook, stirring frequently, until pieces just beginning to turn gold, about 5 minutes.  Add the garlic, tomato paste and spice blend and cook for 1 minute.  Stir constantly to prevent burning.  The spices will be fragrant.  Add the tomato sauce and diced tomatoes and stir well. Take off heat, allow to cool slightly, and stir in yogurt.  Place sauce back on low heat and thin with Chicken broth.  Rinse peas in water to thaw.  Shake off extra water and add peas and cream to sauce.  Stir well.  Add lime juice.  Stir well and heat through.

Serve over Chicken (great way to use left over chicken or rotisserie) and rice.

This is the rice she recommends with this dish and
it was really, really good.

Also, I forgot to garnish with Cilantro before I took the picture but I did add it before eating and it adds so much color and flavor - I will not consider it optional in the future.

Per Lisa's preference we did not add the peas -  I  may or may not add them next time.  Maybe on the side?