Ingredients
- 1 yellow onion, peeled and chopped (1/2 lb.)
- 2 tablespoons ginger root (chopped fresh)
- 1 jalapeno pepper (fresh, rinsed, stemmed, seeded, and chopped, about 1 oz.)
- 1 tablespoon oil (salad oil)
- 2 teaspoons garam masala
- 1 can (6 ounce) tomato paste
- 2 cups chicken broth (fat-skimmed)
- 1/2 cup whipping cream
- 1 1/2 pounds boneless skinless chicken breasts (boned, skinned, rinsed and cut into 3/4-inch chunks)
- 1/2 teaspoon black pepper, coarse-ground
- Salt
- 1/4 cup butter (1/8 lb.)
- 6 cups basmati rice (cooked (hot)
- Lime wedge
- Cilantro, chopped
How to Make
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Step 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.
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Step 2: Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth.
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Step 3: 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.
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Step 4: 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.
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Step 5: Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions. Sprinkle with chopped cilantro if desired.
We hope you enjoy this recipe!
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