In a large saute pan coated with olive oil, cook the onions, jalapeno, ginger, and garlic over medium-high heat. Cook for about 5 minutes or until slightly browned.

Add the garam masala, chili powder, cardamom, and coriander. Cook for two more minutes, stirring frequently. This is where your house starts to smell amazing.

Scrape the onion and spice mixture into the bowl of a food processor. Add the tomato paste and chicken broth and process until smooth.

Add the puree back into the saute pan and add the bay leaves and the cream. Let come to a boil and reduce heat and let simmer until it has reduced to about 3 cups. It takes about 5 to 7 minutes. Stir frequently. Pour the mixture into a large bowl and set aside. I clean out the pan and get it ready to cook my chicken.

Dry the chicken well with paper towels and season generously with salt and pepper. Preheat the pan to high. Add the chicken and 1 Tablespoon butter. Cook the chicken until it starts to brown and turns opaque. About 3 to 4 minutes.

Add the sauce back to the pan and cook over medium heat until the chicken is cooked through. Add the remaining butter to the sauce and stir until it is melted and incorporated.

Add some rice to a bowl and spoon the Indian Butter Chicken over top. Squeeze a lime wedge over it and sprinkle with cilantro leaves.