3 Tablespoons butter
3 cloves garlic, minced
1 small onion, diced
1 T. freshly grated Melissa’s Organic Ginger
2 t. garam masala
1 t. chili powder
1 t. ground cumin
¼ cup tomato paste
1 (15-oz.) can tomato sauce
1 (14.5 oz.) can petite-diced tomatoes
2 cups chicken stock
½ cup heavy cream
Melt butter in a large stockpot or over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Whisk in ginger, garam masala, chili powder, cumin, and tomato paste, and cook until fragrant, about 1 minute.
Stir in tomato sauce, tomatoes, and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5-7 minutes. Blend until smooth with an immersion blender (or allow to cool slightly and use a counter top blender or food processor).
Stir in heavy cream until heated through, about 1 minute.