Butter Chicken

1/2 tsp chilli powder
1 tsp ground ginger
1 tsp lemon juice
1 tsp pasta sauce
600g chicken tenderloins
60g butter
1 brown onion thickly sliced
1 clove garlic crushed
1/2 cinnamon stick
1 cup chicken stock
1 cup pasta sauce
1/2 cup sour cream
3/4 cup of peas
(optional - added vegies such as broccoli, capsicum)

Combine chilli powder, ginger, lemon juice, tomato paste in a large glass or ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate for 2 hours, if you have the time otherwise it's ok to cook as you go.

Melt butter in a large saucepan over medium-high heat. Add onion. Cook, stirring for 3 minutes or until softened.  Add garlic.

Add cinnamon.  Cook, stirring for 1 minute.  Add chicken to the pan. Cook, stirring for 5 minutes or until chicken just starts to change colour. Add stock and pasta sauce.

Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender. Stir in sour cream. Simmer for 5 minutes or until heated through. Discard cinnamon stick.  Season with salt and pepper. Serve with rice.

* The pasta sauce I used was Remano Pasta Bake Sun Dried Tomato from Aldi.