Indian Butter Chicken

This recipe isn't quite as good as my chicken tikka masala recipe. But, it is quicker, dirties less dishes and the spices are most likely in your cupboard. If you are craving Indian food and don't have the time or energy to make tikka masala, this curry is a great alternative. Not many things are better than...curry in a hurry.



Indian Butter Chicken
recipe source Sunset Magazine


1 yellow onion, peeled and chopped
2 tablespoons chopped fresh ginger
1 fresh jalapeno chile, rinsed, ribbed and seeded and chopped
1 tablespoon canola oil
2 teaspoons garam masala
1 can (6 oz) tomato paste
2 cups chicken broth
1/2 cup heavy whipping cream
1 1/2 lbs. skinless, boneless chicken breasts, cut into 3/4 inch chunks
1/2 teaspoon coarse-ground black pepper
salt
1/4 cup butter
6 cups hot cooked basmati rice
lime wedges


In a heavy saucepan or dutch oven combine onion, ginger, chili and oil. Stir often over high heat until onion is slightly browned, 3-5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Blend until very smooth. 


Pour mixture back into pan, add ream and bring to a gentle boil over high heat (mixture might splatter). 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 -3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center, about 3-4 minutes. Cut remaining 3 tablespoons butter into chunks and sir into sauce until melted.


Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions.