Indian Butter Chicken
Ingredients
- 1 onion (1/2 lb.), peeled and chopped
- 2 tablespoons chopped fresh ginger
- 1 fresh jalapeno chili (about 1 oz.), rinsed, stemmed, seeded, and chopped
- 1 tablespoon salad oil
- 2 teaspoons garam masala
- 1 can (6 oz.) tomato paste
- 2 cups fat-skimmed chicken broth
- 1/2 cup whipping cream
- 1 1/2 pound boned, skinned chicken breasts, rinsed, cut into 3/4-inch chunks
- 1/2 teaspoon coarse-ground black pepper
- Salt
- 1/4 cup (1/8 lb.) butter or margarine
- 6 cups hot cooked white basmati rice
- Lime wedges
Instructions
Makes: 5-6 servings. In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining butter into chunks and stir into sauce until melted. Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions.
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