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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Garam masala give this Indian Butter Chicken its full-bodied flavor. Ingredients:
1 onion (1/2 lb.), peeled and chopped |
2 tablespoons chopped fresh ginger |
1 fresh jalapeño chili (about 1 oz.), rinsed, stemmed, seeded, and chopped |
1 tablespoon salad oil |
2 teaspoons garam masala (see notes) |
1 can (6 oz.) tomato paste |
2 cups fat-skimmed chicken broth |
1/2 cup whipping cream |
1 1/2 pounds boned, skinned chicken breasts, rinsed and 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 |
Directions:
1. 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.
2. 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 3 tablespoons butter into chunks and stir into sauce until melted.
3. Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions.
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