Heat butter in large skillet and sauté onion until tender over medium heat. Add garlic and stir about 1 min. Add cumin, 1 tsp salt, ginger, cayenne, cinnamon and turmeric to the onion mixture and cook about 2 min.

Stir tomato sauce into onion mixture, bring to boil, reduce heat to low. Simmer 10 min, then mix in cream, paprika, and 1 tbsp sugar. Simmer and cook until sauce thickens, about 10-15 min.

Heat oil in a separate skillet over med heat. Stir chicken into hot oil, season w curry powder, and sear chicken until lightly browned but still pink on inside, about 3 min. Transfer chicken and pan juices into sauce. Simmer chicken in sauce until cooked all the way through, about 30 min. Adjust salt and sugar to taste.

*Could use sauce with veggies and/or other meats/tofu. Freezes well too!