Butter Chicken (my style, with what I have, and my kids eat it)

3 cloves of garlic
1/2 onion, or 1/2 cup onion chives (the chives are in the garden so there's that)
16 oz tomato puree
2 tsp Garam Masala
1-2 lbs chicken in bite size pieces
butter (I've used anywhere from 4 Tb to 8 Tb depending on what I have, I even left it out once and it still worked, when I left it out I used a Tb of olive oil)
heavy cream (again, I've used 2-3 cups and once I used soy milk because we were out of cream and it still works)

It works best if the chicken is mostly cooked to start with but it will cook in the sauce.  I usually use left over chicken from when we roast a whole chicken, but you can use any kind of chicken.

Puree, the tomatoes, onion, garlic, then melt the butter in a large skillet with high sides.  Put the sauce in to the butter, when it's all mixed add the cream.  Add the garam masala, mix.  Add the chicken and stir again.  One low heat, uncovered simmer for about 30 minutes, stir it regularly but not constantly.  Enjoy. 

This freezes well in tupperware and it's a great way to use tomatoes.