1.5 lbs boneless chicken cut into 1 inch chunks

2 tbls vegetable oil

2 tbls butter

2 tsp fresh grated or dried ginger

6 cloves garlic, grated or finely minced

2 tbls garam masala

1 tbls smoked paprika

1 15 oz can tomato sauce

1 15 oz can diced or crushed tomatoes

2 tbls fresh squeezed lemon juice

1 tbls sugar

1 cup heavy cream

1 tsp salt

1 or more tbls Hoff Sauce

1/4 cup chopped cilantro (optional)

1:
In a deep frying pan or dutch oven over medium high heat, brown chicken on all sides in vegetable oil. Remove chicken on to paper towels to drain. Pour out any leftover oil, but leave the brown bits on the bottom of the pan.

2:
Return pan to medium heat, then add butter. Once melted, quickly add ginger, garlic, garam masala, and smoked paprika. Brown for about a minute, but don't burn.

3:
Add tomato sauce and diced tomatoes with juice to deglaze the pan and scrape any brown bits off the bottom. Once it's brought to a boil, reduce to low and simmer for 10 minutes to let the flavors meld.

4:
Add lemon juice, sugar, salt, heavy cream, and Hoff Sauce and stir until fully mixed. Return chicken to the sauce and simmer for 10 minutes. Stir in cilantro before serving.

5:
Serve over white rice.